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

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.