Easy Chicken and Cheese Pie Mexican Style

Aztec Pie with Salsa Verde

6 corn tortillas
1 lb tomatoes
½ pint sour cream
2 cups diced, cooked chicken
½ lb grated cheddar cheese
½ lb grated Monterey Jack cheese
8 green chili peppers or poblano chilies
1 chopped onion
Salt, as needed
Cooking oil, as needed
For the Salsa Verde:
10 green tomatoes
½ clove garlic
2 Serrano chilies
2 ½ tablespoons white sugar
1 tablespoon chopped onion
1 tablespoon chopped cilantro
Salt, to taste
Preheat the oven to 350 degrees F.
Fry the tortillas in the hot until they are browned but not hard.
Chop the tomatoes and sauté them with the onion.
Cut the chilies into ¼ inch strips, after de-seeding and de-veining them.
Layer the tortillas, chicken, tomato mixture, chilies, cream, and cheese in a greased ovenproof dish.
The final layer should be a tortilla covered in grated cheese and cream.
Bake the pie for 20 minutes or until the bottom layer is cooked and the cheese topping is golden brown.
Chop the chilies for the salsa verde and chop the green tomatoes.
Add them to a blender with the chilies, garlic, water, and salt and make a puree.
Stir in the cilantro and onion and serve at room temperature with the Aztec pie.
(Serves 2)


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