Chicken Enchilada Pie

Chicken Enchilada Pie

A burrito dinner kit and chicken breasts create an easy main-dish pie that captures all the spice, color and delicious taste of traditional enchiladas.

Prep Time

30

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

1
lb boneless skinless chicken breast, cut into bite-size pieces
2
cups water
1
box (15.5 oz) Old El Paso® burrito dinner kit
1
cup Green Giant® SELECT® frozen white shoepeg corn
1
can (19 oz) Old El Paso® enchilada sauce
2
cups shredded Monterey Jack cheese (8 oz)
2
tablespoons thinly sliced green onions (2 medium)
1/4
cup sour cream, if desired
  1. Heat oven to 350°F. In 10-inch nonstick skillet, cook chicken, stirring occasionally, until browned. Stir in water, seasoning mix and seasoned rice & beans (from dinner kit). Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered 9 to 11 minutes, stirring frequently, until almost all liquid is absorbed and rice is tender. Remove from heat.
  2. Spray 9-inch round (3-quart) glass baking dish or casserole with cooking spray. Cut tortillas (from dinner kit) in half. Layer 4 of the tortilla halves in bottom of baking dish. Top with half (2 cups) of the chicken mixture. Top with 4 tortilla halves. Spoon corn over tortillas. Spread half of the enchilada sauce over corn. Sprinkle with 1 cup of the cheese. Top with 4 tortilla halves. Top with remaining chicken mixture. Continue layering with remaining tortilla halves, enchilada sauce, cheese and onions.
  3. Bake 35 to 45 minutes or until mixture is hot and cheese is melted. Cool 5 minutes. Top with sour cream.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
One pound of lean ground beef or pork sausage can be substituted for the chicken—brown as you would the chicken and continue as directed in the recipe.
Serve-With
Serve a crisp green salad and a basket of corn or tortilla chips with this Tex-Mex main dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 190),
  • Total Fat 22g
    • (Saturated Fat 9g,
    • Trans Fat 1 1/2g),
  • Cholesterol 80mg;
  • Sodium 1450mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.