Go Back
–+ servings
Print

Chicken Black Bean Enchilada Pie

Servings 8 people

Ingredients

  • 1 Tbsp. canola or olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 2-3 cups diced or shredded cooked chicken
  • 1 1/2 cups 1 can black beans, rinsed and drained
  • 1/2 cup sliced green or black olives optional
  • 2 10 oz. cans mild red enchilada sauce
  • 1 chipotle chile in adobo sauce diced or 1 Tbsp. of the adobo sauce (depending on how spicy you want it to be)
  • 12 corn tortillas
  • 3 cups shredded cheese fiesta blend, cheddar, or Monterey Jack is best
  • Salsa and sour cream for serving

Instructions

  1. Preheat oven to 350 degrees F and have a round 3-quart souffle dish or a 9 by 13? glass pan ready.
  2. Heat oil in a large skillet over medium-high heat. Add the onion and cook until it softens and becomes translucent. Add the garlic and cook for another 30-60 seconds. Add the chicken, beans, sliced olives, enchilada sauce, and chipotle or adobo sauce. Bring to a simmer and cook for about 5-10 minutes, until it has thickened a bit.
  3. Ladle about 1 cup of the sauce into the bottom of the baking dish. Top with three tortillas, tearing or cutting them into pieces to fit evenly in one layer. Top with another heaping 1 cup of the sauce, followed by 1/2 cup of cheese, and another layer of tortillas. Continue layering three more times, ending with the rest of the sauce and cheese as the top-most layer.
  4. Bake for 35-40 minutes, or until bubbly and golden on top. Let cool for a few minutes before cutting into wedges and serving with salsa and a dollop of sour cream.