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Speedy Layered Chicken Enchilada Pie

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.

Ingredients

  • 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

Instructions

  1. Heat oven to 350 degrees F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray.
  2. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch­wide strips.
  3. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
  4. Layer 4 tortilla halves in bottom of baking dish.
  5. Top with 1/4 cup enchilada sauce and half of the chicken mixture.
  6. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips.
  7. Spoon corn over tortillas.
  8. Pread salsa over corn. Layer with 2 tortilla halves and 3 strips.
  9. Top with remaining half of chicken mixture.
  10. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
  11. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted.
  12. Cool for 5 minutes.
  13. Top with sour cream and chopped green onions.

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

Tips

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: Betty Crocker.

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