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Enchilada Pie

Ingredients

  • 2 (10 ounce) cans mild red enchilada sauce (2 1/4 cups)
  • 4 (8-inch) tortillas
  • 1 cup refried beans
  • 3 cups shredded rotisserie chicken
  • 1 medium white onion, chopped (1 cup), divided
  • 6 ounces Monterey Jack cheese, coarsely shredded (about 1 3/4 cups), divided
  • 1/3 cup cilantro leaves

Cooking Instructions

Step 1: Heat oven to 375 degrees F.  Spread 1/4 cup enchilada sauce on bottom of 8-inch round cake pan.  Spread 1 tortilla with one-third of refried beans and place in cake pan, bean side up.  Top with one-third chicken (1 cup), 1/4 cup onion, and 1/2 cup cheese.  Spoon one-third of remaining enchilada sauce on top (about 2/3 cup).

Step 2: Repeat twice more with remaining tortillas, beans, chicken, 1/4 cup onion, and 1/2 cup cheese, finishing with final remaining tortilla.  Transfer to oven and bake until bubbling, 20 to 25 minutes.

Step 3: Heat broiler.  Top with remaining 1/4 cup cheese and broil until cheese melts.  Let rest 10 minutes.  Sprinkle with remaining 1/4 cup onion, then cilantro, just before serving.

Enjoy this enchilada “pie” from Good Housekeeping!