Chicken Enchilada Pie

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I clipped this from the milwaukee journal about 10 years ago. A mexican-american woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it

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Steps

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Heat oil in a medium saucepan over medium heat.

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Add onion and garlic.

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Cover and cook over low heat until onion is wilted , about 5 minutes.

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Check halfway through to make sure onion and garlic are not browning.

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Increase heat to medium and stir in flour , cumin , and pepper , stirring 2 minutes to cook rawness out of the flour.

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As flour begins to brown , remove pan from heat and gradually add the broth , using a wire whisk to combine.

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Add chilies , oregano , and salt.

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Bring to a boil , cover and simmer over low heat for 30 minutes , stirring occasionally.

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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.

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Repeat 3 times , ending with cheese.

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Tightly cover pan with foil and bake at 375f for 45 minutes.

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Garnish with sour cream.

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You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.

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Ingredients

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vegetable oil, onion, minced garlic clove, flour, ground cumin, pepper, chicken broth, green chilies, dried oregano, salt, corn tortillas, refried beans, boneless chicken breast halves, cheddar cheese, sour cream