Skillet Chicken Tortilla Pie

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.

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.

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.)

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.