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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Layer it up.
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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 cups
shredded chicken
- 1
(15-oz.) can corn, drained
- 1
(15-oz.) can black beans, drained and rinsed
- 3 cups
shredded cheddar
- 3 cups
shredded monterey jack
Pico de gallo, for serving
Freshly chopped cilantro, for garnish
Sour cream, for garnish
Directions
- Step 1Preheat 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.
- Step 2In 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.
- Step 3Assemble 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.
- Step 4Bake until the tortillas are deeply golden and cheese is melty, 40 minutes.
- Step 5Let cool in pan for 10 minutes, then garnish with pico de gallo, cilantro, and sour cream.
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