Chicken Enchilada Pie

INGREDIENTS

Cooking spray

5 

medium flour tortillas

1 tbsp. 

extra-virgin olive oil

1/2 

medium onion, chopped

2 

cloves garlic, 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

Pico de gallo, for serving

Freshly chopped cilantro, for garnish

Sour cream, for garnish

DIRECTIONS

1. Preheat oven to 350°. Grease a 9” springform pan with cooking spray. Arrange 4 tortillas in bottom of pan, pressing up sides. Bake until lightly golden, about 15 minutes.
2. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add enchilada sauce and chicken and bring to a simmer. Remove from heat.  
3. Assemble pie: Spoon an even layer of chicken on top of baked tortilla crust then top with half the corn, black beans, and cheeses. Top with remaining chicken, corn, and black beans; then place remaining tortilla on top and sprinkle with remaining cheese. 
4. Bake until the tortillas are deeply golden and cheese is melty, 40 minutes. 
5. Let cool in pan for 10 minutes, then garnish with pico de gallo, cilantro, and sour cream. 

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