Ingredients
The following ingredients have 6 Servings
- 2 refrigerated pie crusts
- 1/4 cup butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 (14 oz) can red enchilada sauce
- 1 (4 oz) can chopped green chilies
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 2 1/2 cups cooked chicken, chopped or shredded
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups shredded Mexican blend cheese
- Kosher salt and freshly ground black pepper, to taste
Instruction
- Preheat oven to 400°F.
- In a large skillet or saucepan, heat butter over medium heat. Add onion and cook until softened, 3-4 minutes. Add garlic and cook 1 minute more.
- Stir in flour and cook 1 minute. Whisk in enchilada sauce and bring to a simmer.
- Stir in green chilies, black beans, corn, chicken, cumin, and chili powder and let cook until mixture has thickened, about 5 minutes.
- Stir in 1 cup of the cheese until melted and season to taste with salt and pepper. Remove from heat.
- Line a pie plate with bottom crust and sprinkle with remaining cheese. Spoon filling over the top.
- Top with other pie crust and crimp edges as desired. Cut a few slits in center of top crust to release steam.
- Bake until golden brown, 30-40 minutes, covering edges with foil if they start to brown too quickly.
- Let rest 5 minutes before serving. Enjoy!
