Tortilla Torta

From Cyndi Ray

Yield: 8 servings
Community Recipe from


  • 21/2 pound(s) rotisserie chicken
  • 16 ounce(s) plain yogurt
  • 1 cup(s) heavy cream
  • 2 can(s) 4 1/2 oz. green chilies, drained chopped
  • 1 package(s) 9 oz. corn tortillas
  • 1 jar(s) 16 oz. tomatillo salsa
  • 1 package(s) 8 oz. shredded Monterey Jack


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  9. Serves 8| Hands-On Time: 15m | Total Time: 40m
  10. Ingredients
  11. vegetable cooking spray
  12. 1 2- to 2 1/2-pound rotisserie chicken
  13. 1 16-ounce container plain yogurt
  14. 1 cup heavy cream
  15. 1 9-ounce package corn tortillas
  16. 1 16-ounce jar tomatillo salsa
  17. 2 4 1/2-ounce cans chopped chilies, drained
  18. 1 8-ounce package shredded Monterey Jack cheese
  19. Directions
  20. Heat oven to 375° F. Lightly coat a 9-inch square or 10-by-7-inch baking dish with vegetable cooking spray.
  21. Remove the chicken meat from the bones; coarsely chop. Combine the yogurt and cream in a bowl.
  22. Arrange a third of the tortillas in the baking dish. Top with half the salsa, chicken, and cream-yogurt mixture; 1 can of the chilies; and a third of the cheese.
  23. Top with a third of the tortillas; the remaining salsa, chicken, cream-yogurt, and chilies; and a third of the cheese. Top with the remaining tortillas and cheese.
  24. Cover the dish tightly with aluminum foil and bake for 15 minutes.
  25. Remove the foil and bake for 10 minutes more or until bubbly and the cheese is browned. Let stand for 10 minutes before serving.
February 2012

This recipe is a personal recipe added by Susan9650 and has not been tested or endorsed by MyRecipes.

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