Chicken Enchilada Pie

Recipe by HEP MEP
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a medium saucepan over medium heat.
  • Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
  • Check halfway through to make sure onion and garlic are not browning.
  • Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
  • As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
  • Add chilies, oregano, and salt.
  • Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
  • Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
  • Repeat 3 times, ending with cheese.
  • Tightly cover pan with foil and bake at 375°F for 45 minutes.
  • Garnish with sour cream.
  • Note: Recipe may be doubled--if so, use a 9x13-inch pan.
  • You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.
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