Layered Chicken Enchilada Pie
Description
This excellent casserole is a dish that you will make for years because your family will love it and ask for it over and over again. It's easy to make, delicious and very flavorful.
Ingredients
11 oz. pkg. flour tortillas for burritos, 8 tortillas (or corn tortillas)
2 c. cooked chicken, shredded or cubed
1/2 c. uncooked, instant white rice (or brown rice)
8 oz. (2 c.) shredded reduced-fat Monterey Jack cheese , Cheddar/Jack or 4 cheese Mexican blend
15 oz. can black beans, drained and rinsed (or pinto beans)
19 oz. can red enchilada sauce
1 c. frozen white shoepeg corn, thawed
1 c. thick 'n chunky salsa
2 T. thinly sliced green onions
sour cream, if desired
chopped green onions, if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Spray 9 inch (2 qt.) round glass dish or a 9 x13 inch casserole dish with non-stick cooking spray.
Cut 5 tortillas in half; cut remaining tortillas into 2 1/2 inch wide strips.
In a large bowl, combine chicken, rice, 1 c. cheese, beans and 1 c. enchilada sauce; mix well.
Layer 4 tortilla halves in the bottom of prepared baking dish; top with 1/4 c. 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 T. green onions.
Bake for 35 - 45 minutes or until mixture is thoroughly heated and cheese is melted. Let cool 5 minutes, then top with sour cream. Garnish with green onions.
Serve.
6 servings.