comment icon 111 more comments Skillet Chicken Tortilla Pie is my every Monday’s dream dinner. For whatever reason, Monday is almost always the one day of the week where I’m tempted to go out for dinner, have Bjork pick up sushi on the way home (♡), or have some sampler platter of cheese, crackers, spoonfuls of almond butter, popcorn, a Lara bar, and maybe if I’m being extra good, a green smoothie and call it all “dinner.” And you guys, that’s a total lie. I want that EVERY day of the week. So when it’s Monday dinnertime and I know I can make something superfast that involves perfectly seasoned chicken layered with blankets of melted cheese, homemade tomato + onion + garlic + chili sauce, and sauce-soaked corn tortillas, that’s it right there. Stop the train. End of story. Done and done. Even though this weekend went way too fast and somehow snap it’s Monday already, I did manage to get, like, three things done between Friday and Sunday. I hate to be predictable, but by far the highlight on my list of three things I got done was the Skillet Chicken Tortilla Pie – specifically standing at the stove, simmering this super fragrant homemade sauce and making our house smell wonderful, all while talking to Bjork and looking out the window at the fresh falling snowflakes since now we can talk to each other while I cook because THERE’S NO WALL THERE ANYMORE. Which reminds me: Kitchen remodel! –> Kitchen is done! –> Full kitchen reveal this week! But Skillet Chicken Tortilla Pie. Those were some happy happy good food Sunday times. This Skillet Chicken Tortilla Pie is nothing more than a slight upgrade from the five ingredient enchilada casserole involving a c-a-n of red enchilada sauce, chicken, cheese, and tortillas. I’m not going to lie – I made that version a few times in the development of this recipe. There’s a time and a place, absolutely for surely. But the upgrade happened when I went from opening a can of enchilada sauce —-> to simmering all that is wonderful (and probably already in the fridge or pantry?) together in a large pot and then pureeing it all into a beautifully rich, velvety tomato sauce that ties this whole thing together with mild spice and rich flavor and sauciness. You guys? Do you mind that this is, like, 0% fancy? It’s just deliciously seasoned chicken, shredded cheese, corn tortillas, and really fragrant, mild homemade red sauce. Like, I didn’t even go overboard and add a million other things and I held myself back from the bajillion spicy peppers. I KNOW, restraint. This is simple and mild ingredients made into down-home comforting food. And if that isn’t your definition of Monday, I’m not sure I know who you are. PS. As you can see from the first few pictures, I sort of forgot it that this was a pie and just started scooping it out in heaping piles like the hungry cavewoman that I am (MEE WANT FOOD NOW), but look, sophisticated reader! You can cut it into slices after you let it stand for a while. Is that fun or is that fun? Hi, Pie! 4.8 from 17 reviews I’ve made a version with pico de gallo layered in as well as corn – both were yummy! Also, if you are in a pinch and you need to move quickly, you can replace the sauce with canned enchilada sauce. But I will warn you – I made it that way, too, and it’s not nearly as good as the homemade sauce.
