Speedy Layered Chicken Enchilada Pie

 

1

package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

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) Progresso® black beans, drained, rinsed

1

can (19 oz) Old El Paso® hot enchilada sauce

1

cup Green Giant® frozen white shoepeg corn (from 9-oz box), thawed, drained

1

cup Old El Paso® Thick 'n Chunky salsa

2

tablespoons thinly sliced green onions

Reduced-fat sour cream, if desired

Chopped green onions, if desired

• 1 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.
• 2 In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
• 3 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.
• 4 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.