Tuesday, January 28, 2014

Speedy Layered Chicken Enchilada Pie




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

Betty Crocker

Speedy Layered Chicken Enchilada Pie

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.

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