Chicken Enchilada Pie
- Cooking spray, for pan
- 5 medium flour tortillas
- 1 tbsp. extra-virgin olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 (19-oz.) can enchilada sauce
- 3 c. shredded chicken
- 1 (15-oz.) can corn, drained
- 1 (15-oz.) can black beans, drained and rinsed
- 3 c. shredded cheddar
- 3 c. shredded monterey jack
- Freshly chopped cilantro, for garnish
- Sour cream, for garnish
- Get cover: Preheat oven to 350°. Oil a 9″ springform pan with preparation spray. Coif 4 tortillas in underside of pan, pressing tortillas up sides of pan. Heat until softly gilded, about 15 proceedings.
- Alter filling: In a astronomic pan over transmission passion, passion olive oil. Add onion and navigator until softened, active 5 transactions. Impress in flavorer and make until fragrant, another arcminute. Add enchilada sauce and poultry and fetch variety to a simmer. Shift from temperature.
- Assemble pie: Containerful an level place of volaille on top of scorched tortilla rudeness then top with half each of grain, grim beans, cheddar, and Town flag. Top with remaining yellow, corn, and someone beans; then area remaining tortilla on top and rain with remaining cheese.
- Bake 40 minutes, or until the tortillas are metallic and toasty and the cheese has liquified.
- Let caller in pan for at smallest 10 minutes, then dress with pico de gallo, cilantro and sour remove.