Recipe

Speedy Layered Chicken Enchilada Pie Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Enjoy a chicken main-dish pie that stacks up in layers. Prep:25m Cook:45m Servings:6	Mountainmam
	tortillas chicken cheese black beans salsa green onions

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Ingredients

1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

2 cups cubed cooked chicken

1/2 cup uncooked instant rice

2 cups shredded reduced-fat Monterey Jack cheese (8 oz)

1 can (15 oz) black beans, drained, rinsed

1 can (19 oz) hot enchilada sauce

1 cup frozen white shoepeg corn, thawed, drained

1 cup Thick 'n Chunky salsa

2 tablespoons thinly sliced green onions

Reduced-fat sour cream, if desired

Chopped green onions, if desired

Directions

Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.

In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.

Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

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