Speedy Layered Chicken Enchilada Pie

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

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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)
  • Calories 540
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 7g,),
  • Cholesterol 75mg;
  • Sodium 1410mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 4 Other Carbohydrate;
    • 3 Lean Meat;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.