Speedy Layered Chicken Enchilada Pie

Enjoy a chicken main-dish pie that stacks up in layers.

Prep Time

Minutes

Total Time

1:10

Hr:Mins

Makes

servings

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

cups cubed cooked chicken

1/2

cup uncooked instant rice

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

can (15 oz) Progresso® black beans, drained, rinsed

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

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

cup Old El Paso® Thick 'n Chunky salsa

tablespoons thinly sliced green onions

Reduced-fat sour cream, if desired

Chopped green onions, if desired

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.

Makes 6 servings

Substitution

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

Special Touch

Garnish with fresh cilantro.

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.