Tortilla Torta

Tortilla Torta
David Prince

Serves 8
preparation
15
minutes
cooking
40
minutes

Ingredients

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

Directions

  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.
     
Jane Kirby
August 2001

Nutritional Information

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