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Speedy Layered Chicken Enchilada Pie

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

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( 48 Ratings)

48 Ratings

5 Stars 65%

4 Stars 21%

3 Stars

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1 Stars

Member Reviews ( 21 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 21 Reviews View All

Posted 1/17/2013 4:19:59 PM REPORT ABUSE I_Fortuna said:

Rating:

I use everything here except beans and the enchilada sauce. I make my own enchilada sauce. It is easy to make and very different from canned. Otherwise this is great with just a couple of my alterations. I realize everyone's taste is different and many people will like this as written. It is a very good recipe.

This reply was: Helpful Inspiring

Posted 9/22/2011 5:06:29 PM REPORT ABUSE cheezee said:

Rating:

very easy ,full of flavor and no leftovers!

This reply was: Helpful Inspiring

Posted 8/3/2010 4:53:17 PM REPORT ABUSE Kristy2010 said:

Rating:

We love this recipe!! I don't usually have chicken on hand so I used ground beef and its delicious!! My whole family enjoys it even my picky son. I made a few other changes but the recipe is very flexable so if you don't like something in it you can easily leave it out or substitute it.

This reply was: Helpful Inspiring