Chicken Tortilla Pie

 Ingredients:

3 Tbsp oil

1 medium onion, sliced

1 large garlic clove, minced

1 Tbsp chili powder

1 tsp ground cumin

1/2 tsp cinnamon

1/4 tsp black pepper

1 cup canned, crushed tomatoes

6 6-inch corn tortillas

1/2 cup sour cream

2 cups (8 oz) shredded Monterey Jack Cheese 

2 cups shredded cooked chicken

6 canned whole green chilies, split lengthwise

*Sprigs of fresh cilantro for garnish

Method:

In a skillet, heat 1 Tbsp oil over medium heat. Add onion, garlic, chili powder, cumin, cinnamon and pepper.  Cook, stirring frequently- 5 min.  In a blender or food processor fitted with a metal blade, combine onion mixture and tomatoes, blend until smooth- 1 min.  In same skillet, heat remaining 2 Tbsp oil over high heat.  Stir in tomato mixture.  Cook, stirring constantly until sauce thickens- 5 minutes.  Put in a bowl.  Wipe skillet clean with paper towels.  Pour in enough oil to reach a 1/4-inch depth.  Heat oil over high heat.  Add tortillas, 1 at a time and cook until golden, 2-3 seconds on each side.  Using tongs, transfer tortillas to paper towel to drain.  

Preheat oven to 350 Degrees F.  

Place 2 tortillas in 11x7" baking dish.  Spread w/ one quarter each of the sauce, sour cream and cheese, and 1 cup of chicken.  Lay 3 chili slices flat on top of chicken.  Top with 2 more tortillas.  Repeat to make another layer.  Top with remaining tortillas, sauce, sour cream and cheese.  Cover dish with aluminum foil.  Bake pie until cheese melts and sauce bubbles, 20-25 minutes.  Garnish with sprigs of cilantro.