Speedy Layered Chicken Enchilada Pie
This main-dish chicken enchilada pie certainly stacks up—and it's ready in a
flash, especially if you assemble it with deli chicken.
- 1 package (11 ounces) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
- 2 cups cubed cooked chicken
- 1/2 cup uncooked instant rice
- 2 cups (8 ounces) shredded reduced-fat Monterey cheese
- 1 can (15 ounces) Progresso™ black beans, drained, rinsed
- 1 can (19 ounces) Old El Paso™ hot enchilada sauce
- 1 cup Green Giant™ frozen white shoepeg corn (from 9-ounce 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
- Heat oven to 350 degrees 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.
- In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of
the enchilada sauce.
- 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.
- Pread 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 uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese
- Cool for 5 minutes.
- Top with sour cream and chopped green onions.
Prep Time 25 min
Total Time 1 hr 10 min
Use two 10-ounce cans of mild enchilada sauce instead of the 19-ounce can of
hot enchilada sauce for less flavor kick.
Garnish with fresh cilantro.
Nutrition Information Serving Size: 1 Serving Calories 540 Calories from
Fat 170 Total Fat 19g Saturated Fat 7g Cholesterol 75mg Sodium 1410mg Total Carbohydrate
57g Dietary Fiber5g Sugars 5g Protein 35g
% 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.
Recipe and photo credit: