Chicken Enchilada Pie

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 1/4-1/2 onion, chopped
• 1 minced garlic clove
• 2 tablespoons flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken
• 2 (4 ounce) cans of chopped green chilies
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 (16 ounce) can refried beans
• 2 -3 boneless chicken breast halves, cooked and shredded
• 8 -10 ounces shredded cheddar cheese
• sour cream (your pleasure) or tomatoes (your pleasure) or salsa (your pleasure)

Recipe

• 1 heat oil in a medium saucepan over medium heat.
• 2 add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
• 3 check halfway through to make sure onion and garlic are not browning.
• 4 increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
• 5 as flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
• 6 add chilies, oregano, and salt.
• 7 bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
• 8 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.
• 9 repeat 3 times, ending with cheese.
• 10 tightly cover pan with foil and bake at 375°f for 45 minutes.
• 11 garnish with sour cream.
• 12 note: recipe may be doubled--if so, use a 9x13-inch pan.
• 13 you can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.