Chicken Enchilada Pie
Description
Save yourself the time and trouble of all of the rolling of enchiladas with this pie. It's got the same wonderful flavors of chicken, enchilada sauce, beans, and cheese.
Ingredients
cooking spray
5 medium flour tortillas, brushed with olive oil on both sides
1 T. extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
19 oz. can enchilada sauce (use less, if possible)
3 c. shredded, cooked chicken
15 oz. can corn, drained
15 oz. can black beans, drained well, rinsed and drained well again
3 c. shredded Cheddar cheese
3 c. shredded Monterey Jack cheese
pico de gallo, for serving
freshly chopped cilantro, for garnish
sour cream, for garnish
Directions
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Preheat oven to 450 degrees. Grease a 9 inch springform pan with cooking spray. (Can also use a round casserole dish.)
Arrange 4 tortillas in bottom of pan, pressing up the sides to create a bowl shape. Bake until lightly golden, about 15 minutes, watching them carefully so they don't burn, but get them nice and brown. Let cool to room temperature.
In a large skillet over medium heat, heat olive oil. Add onion; cook until soft, about 5 minutes. Stir in garlic; cook until fragrant, 1 minute. Add enchilada sauce (go as lightly as possible) and chicken; bring to a simmer; remove from heat. *
Assembly of pie:
Spoon an even layer of chicken on top of baked, cooled tortilla crust; top with half of the corn, black beans and cheeses. Top with remaining chicken, corn and black beans; place remaining tortilla on top; sprinkle with remaining cheese.
Bake until tortillas are deeply golden and cheese is melted, about 40 minutes.
Let cool in pan for 10 minutes. Garnish with pico de gallo, cilantro and sour cream.
6 servings.
*Filling should be very firm, not dripping wet.