I really had so much fun making these little individual pies. Normally I host several dinner parties throughout the year and with this year being what it has been and still is that yeah well that just isn’t my reality. So I had so much fun making these individual fajita style pies because I could pretend that I was prepping for a dinner party just like back in the day, well last year really!
Now I did ask him what he had a taste for and he said something with Mexican flavors and with chicken. So this is what I came with to please both him and my missing having people over for dinner. Added bonus on this one was that I so made me one with not meat at all so this is also a great for the meatless Monday meals or vegetarian recipe ideas. Be sure to check out his feeding feedback below to see what he thought about his feeding request this time around, spoiler he was surprised. Here’s what you need to get to cooking!
For Making Your Own Enchilada Sauce
Depending on if you choose to make you own enchilada sauce then proceed to making the sauce. If you don’t want to go through the process of making this amazingly worth making easy sauce, by all means go with a store bought enchilada style sauce or salsa will work just as well.
- When I say this sauce is super easy to make and only takes time to measure and to cook, I mean who doesn’t love cooking like that.
- Add the following to a large sauce pan the canned tomatoes, vegetable stock, bay leaf, onion powder, garlic powder, chipotle powder, cumin, chili powder, dried oregano, half bunch of cilantro tied together with cooking twine to make removal at the end easier.
- You can also live on the edge and just drop it in untied and just go with what comes.
- Bring to a boil and allow to simmer on medium heat for about 15 minutes.
- If using a store bought sauce add to a sauce pan and allow to heat up.
- While the sauce is cooking before adding the chicken I use that time to cook the peppers, onions, and mushrooms.
- Add about one tablespoon of oil to a large pan allowing to heat up.
- Add the onions to the pan adding 1/4 tsp salt to the onions.
- Allow the onion to cook for about 5 minutes until they are tender and a bit charred. Remove from the pan and set aside in a large mixing bowl.
- Add the peppers to the same pan cooking until tender. Remove from the pan and add to the large mixing bowl with the cooked onions.
- Add the mushrooms to the pan with no oil or salt added. You want to allow the moisture to cook out so they get crispy and charred.
- Once the mushrooms are cooked add 1/4 tsp avocado oil, 1/8 tsp salt, and 1/2 tsp garlic powder and allow to cook for 3 minutes more. Remove from heat and add to bowl with cooked onions and peppers.
- Mix together all the vegetables and taste to see if any salt needs to be added and adjust seasoning as you personally like.
- After I cook all the veggies up my sauce is usually ready to go for poaching the chicken.
- Add the raw chicken breast to the tomato sauce, and cover sauce with lid.
- Cook chicken for about 10-15 minutes depending on how thick your chicken is will also determine how long you need to cook your chicken so it is cooked through.
- Turn the heat off of the the tomato sauce and remove chicken from the tomato sauce allowing it to cool down slightly.
- To finish the sauce add 1 tablespoon corn starch to 2 tablespoons of broth stirring to combine, you are creating a slurry that will help thicken the sauce up.
- Add the slurry slowly to the tomato sauce stirring to combine.
- Allow the sauce to cook for a few minutes until it has thickened up.
- Shred the chicken using two forks.
- Add 1 cup of the tomato sauce to the shredded chicken.
- Add a little of the tomato sauce at a time to a large bowl large enough to dip your corn tortillas in.
- Note: you can make this using a large pie pan as well, I used the miniature pie pans and the street taco corn tortillas I had just for the fun of it. Remember my dinner party pretend event that I am working through!
- Place one in the bottom of the pie dish for the miniature pie pans.
- For a standard size pie pas, line the bottom of the pie pan in a layer using standard corn tortillas probably about four to five should be enough to cover the bottom of the pie pan perfectly.
- Add the mixed vegetables on top of the corn tortilla bottom.
- Add the chicken on top of the vegetables.
- Note you can so mix the vegetables with the meat together but I like to create layers kind of like a lasagna.
- Add 2 tablespoons of the tomato sauce on top of the chicken.
- Dip another corn tortilla in the tomato sauce for the top layer and place on top of the chicken.
- Top the tortillas with shredded cheese blend and sprinkle the top with fresh cilantro if you like for a but of green color and it just lends perfectly with the cheese on top.
- Add to a your preheated 350 degree F oven allowing to cook for about 30 minutes.
- Once the tops are browned to your liking allow to cool for about 5 minutes before serving.
- I served this with my quick simple guacamole which you can so the same and or also serve with sour cream, or even a side of the tomato sauce that you used in poaching the chicken in.
Tigers Feeding Feedback
This one was a surprise because I thought it was Chicken Pot Pie? I asked for a Mexican dish so I should have known better. I don’t know whether you created it from an idea out of your head or if this is really a dish, but it was awesome. This is a top three for me, and my cousin Chris had a field day stealing them from me…he’s a fan now! As you know I’m really not into Mexican Food like that but this one I can eat this weekly. It had so much flavor. All the mixtures of whatever you put in it blended perfectly. Three thumbs up with this one. Oh, and Chris said your Green Stuff (guacamole) was Superb!