Recipes for "velvet chicken sauce"

× Print Report

Skillet Chicken Tortilla Pie

Ingredients

• 2 tablespoons 2 tablespoons oil
• 1 yellow onion, roughly chopped
• 3 teaspoons 3 teaspoons chili powder
• 2 teaspoons 2 teaspoons cumin
• 1 teaspoon 1 teaspoon oregano
• 1 1/2 teaspoons 1 1/2 teaspoons salt
• 4 cloves garlic, roughly chopped
• 1 1/2 cups 1 1/2 cups chicken broth
• 2 28-ounce cans diced tomatoes
• 2 lbs. boneless skinless chicken breasts
• 2 tablespoons 2 tablespoons southwestern or taco seasoning
• 30 small corn tortillas
• 4 cups 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 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. 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.