Speedy Layered Chicken Enchilada Pie

Enjoy a chicken main-dish pie that stacks up in layers. Crunched for time? Try our Make-Ahead Shredded Chicken Breast pulled from your freezer and thawed for a quick start.

  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 6

Ingredients

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.

Expert Tips

Use two 10-oz cans of mild enchilada sauce instead of the 19-ounce can of hot enchilada sauce for less flavor kick.

Garnish with fresh cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
7g,
7%
),
Cholesterol
75mg
75%;
Sodium
1410mg
1410%;
Total Carbohydrate
57g
57%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
45%;
Iron
20%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.