Skillet Chicken Tortilla Pie
This Skillet Chicken Tortilla Pie has layers of chicken, cheese, homemade enchilada sauce, and tortillas. Simple, mild, and delicious!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 2 tablespoons oil
- 1 yellow onion, roughly chopped
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 1/2 teaspoons salt
- 4 cloves garlic, roughly chopped
- 1 1/2 cups chicken broth
- 2 28 -ounce cans diced tomatoes
- 2 lbs . boneless skinless chicken breasts
- 2 tablespoons southwestern or taco seasoning
- 30 small corn tortillas
- 4 cups shredded Mozzarella cheese (Mozz melts the best!)
- cilantro and Cotija cheese for topping
Steps
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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.
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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.
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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.)
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| oil | 2 tablespoons | - | - |
| yellow onion | 1 | - | - |
| chili powder | 3 teaspoons | $0.50/100g | $1.50 |
| cumin | 2 teaspoons | $4.38/kg | $0.88 |
| oregano | 1 teaspoon | - | - |
| salt | 0.5 teaspoons | - | - |
| garlic | 4 cloves | - | - |
| chicken broth | 0.5 cups | - | - |
| -ounce cans diced tomatoes | 2 | $0.75/kg | $0.15 |
| . boneless skinless chicken breasts | 2 lbs | - | - |
| southwestern or taco seasoning | 2 tablespoons | - | - |
| corn tortillas | 30 small | - | - |
| shredded Mozzarella cheese | 4 cups | - | - |
| cilantro and Cotija cheese for topping | - | - | - |
*Estimated market prices, may vary by region
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