Skillet Chicken Tortilla Pie
Ingredients
The Sauce
-
2
tablespoons
oil
-
1
yellow onion
roughly chopped
-
3
teaspoons
chili powder
-
2
teaspoons
cumin
-
1
teaspoon
oregano
-
1 ½
teaspoons
salt
-
4
cloves
garlic, roughly chopped
-
1 ½
cups
chicken broth
-
2
28-ounce cans
diced tomatoes
The Chicken Tortilla Pie
-
2
lbs.
boneless skinless chicken breasts
-
2
tablespoons
southwestern or taco seasoning
-
30
small
corn tortillas
-
4
cups
shredded Mozzarella cheese
-
to taste
cilantro and Cotija cheese for topping
Instructions
- Heat oil in a large skillet and sauté onions until soft.
- Add chili powder, cumin, oregano, salt, and garlic. Stir for a few minutes until fragrant.
- Mix in chicken broth and tomatoes, simmer until the sauce deepens in color. Puree the sauce and set aside.
- Season chicken breasts with taco seasoning, then cook in the skillet until browned. Pour sauce over and simmer until chicken is cooked through.
- Shred the chicken and set it aside.
- Preheat the oven to 375°F.
- Layer tortillas, chicken, cheese, and sauce in a skillet or baking dish, repeating layers.
- Finish with a layer of tortillas, sauce, and cheese on top.
- Cover with foil and bake for 20-30 minutes until bubbly and cheese is melted.
- Garnish with cilantro and Cotija cheese before serving.
Nutrition Facts (estimated)
Servings
12
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
You might also like