Tortilla Pie with Chicken

Prep: 10 minutes
Total: 45 minutes

Ingredients:

Serves 4

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cups green or red salsa
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Directions

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

modifications and/or additions
I have made this 2 times now and both times it turned out GREAT, if I do say so myself. The chicken I cooked with "mexican food" type spices, oregano, cilantro, lime juice, salt and pepper. For the size of pan you use, you really only need 9 tortillas, 3 for each layer (breaking one of them in half). You don't HAVE to have green chiles, I made it last night without it and it was fine. I have used both cheddar and mozzarella cheese and it turned out great either way.
ADDING Guacamole makes it even better, but only on top AFTER it is cooked.

My guac recipe:

2 ripe avocado's
lime juice
lemon juice
salt
pepper
onion powder
garlic power
a dash or two of hot sauce (I like Chalula).

add ingredients a little at a time for you tastbud liking.