Chicken Tortilla Casserole (Tirit Pita)
Savory Balkan dish layered with shredded chicken, onions, and crispy tortillas or phyllo, all soaked in a rich broth.
Ingredients
- 1 whole chicken (or chicken parts) approximately 3 lbs if using breasts, mix them up with other parts
- 12-13 cups water (about 34 ounces)
- 1 tablespoon salt
- 1 onion large, minced; yellow, red, or white
- (Optional) 1 tablespoon stock powder, Vegeta or 1 bouillon cube
- (Optional) 1 bunch of parsley, 2-3 carrots, 2-3 stalks celery or a celery root for broth, not necessary but enhances the flavor
- ground pepper to taste
- oil for pan greasing
Instructions
- Cook Chicken and Broth. In a large pot, add water, chicken, salt (and if using, vegetables and bouillon/ seasonings). Bring to a boil on medium. Then lower the heat and simmer for 2-3 more hours. Set the chicken aside to cool, and reserve the broth.
- Prep the Filling. Once the chicken is cool enough to handle, remove the skin, bones, and cartilage. Shred the meat. Add onion, remaining salt and pepper. (Also add any additional ingredients, if using.) Mix well.
- Prepare Tortillas/ Phyllo. If using tortillas, toast them until crunchy in a toaster oven, regular oven (200°F/ 100°C - a couple of minutes), or on the stovetop (30 seconds on each side). If using hard phyllo, omit this step.
- Assemble the Casserole. Heat oven to 400°F (200°C). Grease a baking pan. Place a layer of tortillas or phyllo on the bottom (about 1.5-2 tortillas). Break them apart if necessary, to fill in the 'blanks.' Add a layer of chicken filling on top (about 2-3 handfuls), spreading it evenly. Finally, add 2 ladles of chicken broth over the filling. Continue layering in the same fashion until all ingredients are used. Finish off with a dry top layer.
- Bake Chicken Tortilla Casserole. Bake for 10 minutes, then reduce to 350°F (180°C) and bake for another 25 minutes. Check occasionally, and cover with parchment paper if it starts to blush too early. Once it's done, pour 2-3 ladles of broth on top, and cover with a kitchen towel to cool.
- Serving: Cover with a kitchen towel and cool the casserole for 20 minutes before slicing. Serve warm. Top with a dollop of sour cream or yogurt, per taste. A side salad like Shopska, or cabbage salad will enhance the flavor.Storing: Cover the chicken casserole with cling wrap tightly, (if leftovers transfer to an airtight container). Store in the fridge for 1-2 days.Heating: Reheat in a preheated oven at 350°F (175°C) for 15 minutes, or until warmed through. You can top it with a ladle or two of chicken broth. Do not microwave.
Notes
- Fast Version
Tried this recipe?Let us know how it was!