Ingredients
4 boneless, skinless chicken thighs (about 1 pound, 6 ounces)
Coarse salt and freshly ground pepper
1 tablespoon safflower oil
1 jar (15 ounces) mild green tomatillo salsa (1 3/4 cups)
9 corn tortillas (5-inch), quartered
2 1/4 cups coarsely grated (on the large holes of a box grater) Monterey Jack
Cilantro sprigs, very thinly sliced radish, and lime wedges, for serving
Preparation
Preheat oven to 425 degrees. Lightly season chicken on both sides with salt and pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once, until browned, about 10 minutes. Transfer to a plate and let cool slightly; shred with two forks.
Divide 1/4 cup salsa among four 6-inch, 1 1/2-cup shallow baking dishes. Layer in 12 tortilla quarters, another 1/2 cup salsa, half of shredded chicken, and 3/4 cup cheese, dividing evenly among dishes. Repeat layering. Finish with remaining 12 tortilla quarters, followed by remaining salsa and cheese.
Place dishes on a rimmed baking sheet. Bake until bubbly and tops are golden brown in spots, 15 to 20 minutes. Let cool slightly before serving, with accompaniments.
