Pai Tortilla Ayam Wajan

Name: Pai Tortilla Ayam Wajan
Total time: 80 min
Yield: 9 porsi
Cuisine: Indonesian
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

This Skillet Chicken Tortilla Pie has layers of chicken, cheese, homemade enchilada sauce, and tortillas. Simple, mild, and delicious!

⏱️ 80 menit 🔪 Persiapan: 20 menit 🔥 Masak: 60 menit 📊 Sedang 👁️ 20 dilihat

👨‍🍳 Mulai Masak

Foto: Pinch of Yum — Lindsay Ostrom

Bahan-bahan

9 porsi

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

Langkah-langkah

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.