Tortilla Torta

Photo by David Prince
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 503 calories
    • Calories 270 calories from fat
    • 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


  1. Check vegetable cooking spray
  2. Check 12- to 2 1/2-pound rotisserie chicken
  3. Check 116-ounce container plain yogurt
  4. Check 1cup heavy cream
  5. Check 19-ounce package corn tortillas
  6. Check 116-ounce jar tomatillo salsa
  7. Check 24 1/2-ounce cans chopped chilies, drained
  8. Check 18-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.