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Green Chicken-Enchilada Pies


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



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