Speedy Layered Chicken Enchilada Pie
1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos (I used corn tortillas)
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese (I used more cheese the second time I made it! Probably 12 oz.)
1 (15 ounce) can black beans, drained, rinsed
1 (19 ounce) can red enchilada Sauce
1 cup frozen corn, thawed
1 cup chunky salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)
I added black olives, too.
Heat oven to 350 degrees F. Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.
Layer 4 tortilla halves in bottom of sprayed 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 at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
Yield: 6 servings
This is YUMMY!!!! It’s also super easy and quick to make if you have the chicken already cooked, leftover, even!