SKILLET CHICKEN TORTILLA PIE
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Recipe Modified from: pinchofyum
Ingredients
  • For the Sauce:
  • 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
  • For the Chicken Tortilla Pie:
  • 2 lbs. boneless skinless chicken breasts
  • 2 tablespoons southwestern or taco seasoning (I used this one)
  • 30 small corn tortillas
  • 4 cups shredded Mozzarella cheese (Mozz melts the best!)
  • cilantro and Cotija cheese for topping
Instructions
  1. 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 - it's a lot of sauce) to a blender, puree, and set aside. Taste and adjust for saltiness as needed.
  2. 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.
  3. 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. (And now go make another one! You should be able to make two pies with this recipe.)
  4. 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.
Notes
This recipe is pretty mild. If you wanted to kick it up a notch, I would add a few chipotle peppers or jalapeños to the sauce.

I've made a version with pico de gallo layered in as well as corn - both were yummy!

Also, if you are in a pinch and you need to move quickly, you can replace the sauce with canned enchilada sauce. But I will warn you - I made it that way, too, and it's not nearly as good as the homemade sauce.
Recipe by Make Mine Gluten Free at https://www.makemineglutenfree.com/skillet-chicken-tortilla-pie/