Speedy Layered Chicken Enchilada Pie

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

Betty Crocker

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

Directions

• 1Heat 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-inch­ wide stripsstrips.
• 2In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the 
• enchilada saucesauce.
• 3Layer 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.
• 4Bake 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.