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Chicken: Tortilla Pie Con Pollo




Source of Recipe


Stella






List of Ingredients



• 5 whole chicken breasts, skinned and boned
  
• Water
  
• 4 tablespoons ground cumin
  
• 1 bay leaf
  
• 1 large yellow onion
  
• 3 tablespoons olive oil
  
• 6 cloves garlic, minced
  
• 4 cups tomato sauce
  
• 1 cup tomato paste
  
• 3 tablespoons chili powder
  
• 2 tablespoons ceyenne pepper
  
• 1 tablespoon oregano
  
• Pepper
  
• 12 green onions, chopped
  
• 2 dozen corn tortillas (do not use flour tortillas)
  
• 2 cups shredded cheddar cheese
  
• 2 cups shredded monterey jack cheese
  
• Sour cream to serve, optional
  






Instructions



1. 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.
   
2. Saute half the yellow onion in olive oil in a large skillet over medium heat. Add garlic and saute briefly. Add tomato sauce, tomato paste, chili powder, 1 tablespoon cumin, ceyenne pepper, oregano and pepper. Stir, bring to a boil and simmer for 30 minutes. Toss remaining yellow onion with green onions. Combine cheeses.
   
3. Spoon a thin layer of sauce in a 9x13 pan. Dip each tortilla in sauce, and line dish with 6 tortillas, they will overlap. Layer 1/2 the chicken, half the onions and 1 1/2 cups of cheeses. Repeat, finishing with a tortilla layer.
   
4. Pour remaining sauce over top and sprinkle with remaining cup of cheese. Bake at 350 degrees for 25 minutes or until bubbly. Serve with sour cream.