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Tortilla Torta

Tortilla Torta
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Serves 8| Hands-On Time: | Total Time:


  • vegetable cooking spray
  • 1 2- to 2 1/2-pound rotisserie chicken
  • 1 16-ounce container plain yogurt
  • 1 cup heavy cream
  • 1 9-ounce package corn tortillas
  • 1 16-ounce jar tomatillo salsa
  • 2 4 1/2-ounce cans chopped chilies, drained
  • 1 8-ounce package shredded Monterey Jack cheese


  1. Heat oven to 375° F. Lightly coat a 9-inch square or 10-by-7-inch baking dish with vegetable cooking spray.
  2. Remove the chicken meat from the bones; coarsely chop. Combine the yogurt and cream in a bowl.
  3. 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.
  4. 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.
  5. Cover the dish tightly with aluminum foil and bake for 15 minutes.
  6. Remove the foil and bake for 10 minutes more or until bubbly and the cheese is browned. Let stand for 10 minutes before serving.
By September, 2001

Nutritional Information

  • Per Serving
  • Calories 503Calories From Fat 270
  • Fat 30g
  • Sat Fat 15g
  • Cholesterol 129mg
  • Sodium 815mg
  • Protein 32g
  • Carbohydrate 25g
  • Sugar 7g
  • Fiber 3g
  • Iron 2mg
  • Calcium 379mg
What does this mean? See Nutrition 101 .

Quick Tip

Quickes Traditional Mature Cheddar cheese
To add a nice, sharp heat to this torta, use a blend of Cheddar and pepper Jack cheeses in place of the Monterey Jack.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.