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

Found on pinchofyum.com

Description

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.