Skillet Chicken Tortilla Pie

Skillet Chicken Tortilla Pie

  • Serves: Two 9-inch pies (about 12 servings total)
Skillet Chicken Tortilla Pie

Skillet Chicken Tortilla Pie

Ingredients

  • Meat

    • 2 lb Chicken breasts, boneless skinless
  • Produce

    • 4 cloves Garlic
    • 1 tsp Oregano
    • 2 28-ounce cans Tomatoes
    • 1 Yellow onion
  • Canned Goods

    • 1 1/2 cups Chicken broth
  • Baking & Spices

    • 3 tsp Chili powder
    • 1 1/2 tsp Salt
    • 2 tbsp Southwestern or taco seasoning - this is my favorite blend
  • Oils & Vinegars

    • 2 tbsp Oil
  • Nuts & Seeds

    • 2 tsp Cumin
  • Bread & Baked Goods

    • 30 Corn tortillas, Small
  • Dairy

    • 1 Cilantro and cotija cheese
    • 4 cups Mozzarella cheese

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Description

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Ingredients

  • 2 tablespoons oil
  • 1 yellow onion, roughly chopped
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1½ teaspoons salt
  • 4 cloves garlic, roughly chopped
  • 1½ cups chicken broth
  • 2 28-ounce cans diced tomatoes
  • 2 lbs. boneless skinless chicken breasts
  • 2 tablespoons southwestern or taco seasoning - this is my favorite blend!
  • 30 small corn tortillas
  • 4 cups shredded Mozzarella cheese (Mozz melts the best!)
  • cilantro and Cotija cheese for topping

Directions

  • SAUCE: Heat the oil in a large skillet. Add the onions and saute for 5-10 minutes. Reduce heat and add the chili powder, cumin, oregano, salt, and garlic. Stir fry for 2-3 minutes until very fragrant, being careful not to burn the garlic. Add the chicken broth, garlic, and tomatoes and simmer for 5-10 minutes until the sauce is very deep red in color. Transfer (half at a time - its a lot of sauce) to a blender, puree, and set aside. Taste and adjust for saltiness as needed.
  • CHICKEN: Coat the chicken breasts with the seasoning. Heat the pan from step one over medium low heat with a little oil and add the chicken. Cook for a few minutes on each side until nicely browned. Cover with sauce and simmer for an additional 5-10 minutes so the chicken finishes cooking gently in the sauce. Remove chicken from sauce and shred with two forks. Set aside.
  • ASSEMBLE: Preheat the oven to 375 degrees. Dip five tortillas in the warm sauce and layer in the bottom of a 9-inch round skillet or baking dish. Add a scoop of chicken, a handful of cheese, and about ¾ cup sauce. Repeat layer. End with one more layer of tortillas, a scoop of sauce, and cheese. (Now go make another one! You should be able to make two pies/skillets with this recipe.)
  • BAKE: Cover with foil that has been sprayed with nonstick oil to prevent it from sticking on the cheese. Bake for 20-30 minutes, until the sauce is bubbly and the cheese is ooey-gooey-perfection. Top with cilantro and Cotija.
  • Serves: Two 9-inch pies (about 12 servings total)
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Title:

Skillet Chicken Tortilla Pie - Pinch of Yum

Descrition:

This Skillet Chicken Tortilla Pie has layers of chicken, cheese, homemade enchilada sauce, and tortillas. Simple, mild, and delicious!

Skillet Chicken Tortilla Pie

  • Meat

    • 2 lb Chicken breasts, boneless skinless
  • Produce

    • 4 cloves Garlic
    • 1 tsp Oregano
    • 2 28-ounce cans Tomatoes
    • 1 Yellow onion
  • Canned Goods

    • 1 1/2 cups Chicken broth
  • Baking & Spices

    • 3 tsp Chili powder
    • 1 1/2 tsp Salt
    • 2 tbsp Southwestern or taco seasoning - this is my favorite blend
  • Oils & Vinegars

    • 2 tbsp Oil
  • Nuts & Seeds

    • 2 tsp Cumin
  • Bread & Baked Goods

    • 30 Corn tortillas, Small
  • Dairy

    • 1 Cilantro and cotija cheese
    • 4 cups Mozzarella cheese

The first person this recipe

pinchofyum.com

pinchofyum.com

40 0

Found on pinchofyum.com

Pinch of Yum

Skillet Chicken Tortilla Pie - Pinch of Yum

This Skillet Chicken Tortilla Pie has layers of chicken, cheese, homemade enchilada sauce, and tortillas. Simple, mild, and delicious!