Email to Stella      

Entree: Tortilla Pie con Pollo

Source of Recipe

Gourmet LA - posted to rc by mjacobus


List of Ingredients

5 whole chicken breasts, skinned and boned

Water

4 tablespoons ground cumin

1 bay leaf

1 large yellow onion

3 tbblespoons olive oil

6 cloves minced garlic

4 cups tomato sauce

1 cup tomato paste

3 tablespoons chili powder

2 tablespoons cayenne pepper

1 tablespoon oregano

pepper

12 green onions, chopped

2 dozen corn tortillas - do not use flour tortillas

2 cups shredded cheddar

2 cups shredded monterey jack

sour cream to serve optional




Recipe

Place chicken in stock pot and cover with water over chicken by one inch. Add 2 tablespoons cumin and bay leaf. Bring to a boil, reduce heat and simmer for 20 minutes.

Drain, reserving two cups of cooking water. Cool chicken and shred.

Saute half the yellow onion in olive oil in a large skillet over medium heat. Add garlic and saute briefly.

Add tomato sauce, paste, chili, 1 tablespoon cumin, cayenne, oregano, and pepper. Stir, bring to a boil and simmer for 30 minutes.

Toss remaining yellow onion with green onions.
Combine cheeses.

Spoon a thin layer of sauce in a 9x13 pan. Dip each tortilla in sauce, and line the dish with six tortillas - they will overlap.

Layer 1/2 chicken, half the onions, and 1 1/2 cup of cheeses. Spoon a little sauce over it and spread evenly. Repeat, finishing with a tortilla layer.

Pour remaining sauce over top, and sprinkle with remaining cup of cheese.

Cook at 350 for 25 minutes or until bubbly. Serve with sour cream.