Chicken Enchilada Pie

Directions

1. 1
   Heat oil in a medium saucepan over medium heat.
2. 2
   Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
3. 3
   Check halfway through to make sure onion and garlic are not browning.
4. 4
   Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
5. 5
   As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
6. 6
   Add chilies, oregano, and salt.
7. 7
   Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
8. 8
   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.
9. 9
   Repeat 3 times, ending with cheese.
10. 10
    Tightly cover pan with foil and bake at 375°F for 45 minutes.
11. 11
    Garnish with sour cream.
12. 12
    Note: Recipe may be doubled--if so, use a 9x13-inch pan.
13. 13
    You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.