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

Steps

1. Preheat oven to 450 degrees. Grease a 9 inch springform pan with cooking spray. (Can also use a round casserole dish.)
2. 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.
3. 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. *