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.
hot enchilada sauce for less flavor kick.
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