Salsa Verde Enchilada Pie

Yields: 6 serving(s)

Prep Time: 15 mins

Total Time: 35 mins

Ingredients

• Cooking spray

• 1 c. 

  store-bought salsa verde

• 3/4 c. 

  sour cream

• 2 

  bunches fresh cilantro (about 4 cups, including stems), plus more for sprinkling

• Kosher salt and freshly ground black pepper

• 4 c. 

  shredded rotisserie chicken

• 2 

  scallions, thinly sliced

• 6 oz. 

  Monterey Jack cheese, grated (about 1 1/2 cups), divided

• 5 

  corn tortillas, cut into quarters

• White onion, finely chopped, for sprinkling

Directions

1. Step 1-Lightly oil 6 8-ounce ramekins with cooking spray. Puree salsa, sour cream, and cilantro in a blender until smooth, 20 to 30 seconds. Season with salt and pepper.
2. Step 2-Spread 1 tablespoon sauce on bottom of each ramekin. Transfer remaining sauce to small bowl. Add chicken, scallions, and 1 cup cheese, and toss to combine. Season with salt and pepper.
3. Step 3-Place 1 tortilla quarter on top of sauce in each ramekin. Top with 1/3 cup chicken mixture and 1 more tortilla quarter. Repeat with another 1/3 cup chicken mixture and 1 more tortilla. Top with 2 tablespoons chicken mixture and 2 tablespoons cheese.
4. Step 4-Preheat air fryer to 400°F. Cut 6 foil squares and lightly oil bottom side with cooking spray. Cover each ramekin with 1 foil square. Air fry in batches, until warmed through, 4 to 6 minutes. Serve sprinkled with onion and cilantro.

Recipe provided by Country Living