Skillet Chicken Tortilla Pie

• oil2 tablespoon
• yellow onion, roughly chopped↗1
• chili powder↗3 teaspoon
• cumin↗2 teaspoon
• oregano↗1 teaspoon
• salt↗1.5 teaspoon
• cloves garlic, roughly chopped↗4
• chicken broth↗1.5 cup
• cans diced tomatoes2
• s. boneless skinless chicken breasts↗2
• southwestern or taco seasoning2 tablespoon
• small corn tortillas↗30
• shredded Mozzarella cheese (Mozz melts the best!)4 cup
• cilantro and Cotija cheese for topping

Step-by-step instructions

1. 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. 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. 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 3/4 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.)

4. 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.