Chicken Tortilla Pie
|Cooking spray||1 Tablespoon|
|Skinless boneless chicken/Ground chicken||1 1⁄2 Pound, finely chopped|
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped to make 1 cup|
|Garlic||2 Clove (10 gm), minced to make 1 teaspoon|
|Chili powder||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Diced tomatoes with green chilies||1 Can (10 oz)|
|Chicken broth||1 Cup (16 tbs)|
|Bay leaf||1 Small|
|Grated cheddar cheese||3 Ounce (3/4 Cup)|
|Grated monterey jack cheese||3 Ounce (3/4 Cup)|
|8 inch low carb tortillas||4 , cut in quarters|
|Sour cream||3 Tablespoon|
1. Spray an 8-inch square baking dish with cooking spray. Season the chicken with salt and pepper.
2. Heat a large skillet over medium heat. Add oil and heat for 30 seconds. Add chicken and cook, stirring frequently, until lightly browned, 7 to 8 minutes. Add onion and cook until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Reduce heat to medium-low, add chili powder and oregano, and cook, stirring frequently, until meat is coated and spices are aromatic, 2 to 3 minutes.
3. Add tomatoes, broth, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until chicken is tender, 25 to 30 minutes. Transfer to a bowl and let cool.
4. Heat oven to 350°F.
5. Mix cheeses together. Spread 1 1/3 cups chicken mixture in the baking dish and top with 8 tortilla quarters. Add another 1 1/3 cups chicken mixture, topped with half of the cheese mixture. Top with remaining 8 tortilla quarters and cover evenly with remaining chicken. Dot with sour cream, and cover with remaining cheese. Bake until cheeses are melted and sauce is bubbly, about 30 minutes.