Skillet Tortilla Pie

By amybites

Ingredients

• 2 teaspoons olive oil
• 1 onion, minced
• 4 garlic cloves, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon minced canned chipotle chili in adobo sauce
• 1 1/2 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 3 cups shredded cooked chicken breast
• 1 (15-ounce) can low-sodium black beans, rinsed and drained
• 1 1/2 cups shredded 2% milk cheddar cheese
• 1/4 cup minced fresh cilantro
• 1 tablespoon fresh lime juice
• 4 ounces baked corn tortilla chips, broken into rough pieces (about 5 cups)
• Salt and pepper
• Lime wedges, for serving

Details

Servings 4
Adapted from amybites.com

Preparation

Step 1

Position an oven rack 6 inches from the broiler element and heat the broiler.

Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and chipotle (if using), and cook until fragrant, about 30 seconds. Stir in the broth and tomatoes with their juice, scraping up any browned bits, and bring to a simmer.

Stir in the chicken and beans and cook until heated through, 3 to 4 minutes. Off the heat, stir in 1/2 cup of the cheddar, 3 tablespoons of the cilantro, and lime juice. Stir in the tortilla chips and toss until all pieces are moistened (the skillet will be quite full but will shrink down as the chips soften).

Sprinkle with the remaining cup cheddar and broil until the cheese is melted and lightly browned, about 2 minutes. Let cool for 5 minutes, sprinkle with the remaining tablespoon cilantro, and season with salt and pepper to taste. Serve with the lime wedges.