Preheat the oven to 350°F/165°C with a rack in the lower third. Lightly grease a 9-inch/23 cm springform pan with nonstick spray.

Make the filling: In a large pot, heat the oil over medium heat. Add the onions and cook until they start to become translucent, 4 to 5 minutes. Add the scallions and garlic and cook until fragrant, about 1 minute.

Add the chicken and beans and stir well to combine. Add the chili powder, cumin, coriander, onion powder, garlic powder, oregano, and enchilada sauce and heat, stirring occasionally, until the filling is hot throughout. Season with salt and pepper, stir in the cheese, and remove from the heat.

Assemble the pie: Heat a medium skillet over medium heat until it’s nice and hot. Add one tortilla to the pan and heat it, turning once, to make it more pliable (but not to toast it), 10 to 15 seconds per side. Transfer it to the prepared springform pan, placing it so it covers the base and the edges come very slightly up the sides.

Spoon one third of the filling into the springform pan. Heat another tortilla as directed above and place it on top of the filling, pressing down lightly. Pour 1/3 cup/33 g of the enchilada sauce evenly over the tortilla, then top with one quarter of the cheese. Repeat this process, layering tortillas, filling, sauce, and cheese, finishing the stack with the final tortilla. Drizzle the remaining sauce on top, and sprinkle with the remaining cheese.

Transfer the pie to the oven and bake until the cheese is melty and bubbly and the edges of the crust are crisp, 30 to 35 minutes.

Remove from the oven and let cool for 10 minutes, then remove the springform ring. Slice the pie and serve immediately, garnished with sour cream, jalapeños, onion, tomatoes, and/ or cilantro, if desired.