Green Chicken-Enchilada Pie

These are so cute and making them in individual little bowls is so fun for eating!  Oh, and they taste good too...

4 boneless skinless chicken thighs
coarse salt and black pepper
1 T safflower oil (or vegetable oil)
1 jar (15 oz) mild green tomatillo salsa (1 3/4 cups)
9 corn tortillas quartered
2 1/4 cups grated monterey jack
cilantro sprigs, thinly sliced radish, lime wedges for serving

preheat oven to 425.  season both sides of thighs and heat oil in large skillet over medium high.  cook, flipping once, until browned, about 10 min.  let cool and shred with two forks.

divide 1/4 salsa among four 6-inc, 1 1/2 cup shallow baking dishes.  layer in 12 tortilla quarters, another 1/2 cup salsa, half of the chicken, 3/4 cup cheese evenly among dishes.  repeat layering.

place dishes on rimmed baking sheet, bake about 20 minutes til tops are golden brown.  let cook a bit before serving with accompaniments.