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Speedy Layered Chicken Enchilada Pie
Speedy Layered Chicken Enchilada Pie
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Try our quick and delicious Chicken Enchilada Pie with easy Make-Ahead Shredded Chicken Breast. Ready in no time!
Ingredients:
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 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
  • 2 cans (10 oz) Old El Paso™ Hot Red Enchilada Sauce
  • 1 cup frozen white shoepeg corn (from 9-oz box), thawed, drained
  • 1 cup thick & chunky salsa
  • 2 tablespoons thinly sliced green onions
  • Reduced-fat sour cream, if desired
  • Chopped green onions, if desired
Instructions:
  • Preheat oven to 350°F. Grease a 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Halve 5 tortillas, then cut the rest into 2 1/2-inch-wide strips.
  • Combine chicken, rice, a generous amount of cheese, beans, and a generous amount of enchilada sauce in a large bowl.
  • Arrange 4 tortilla halves at the bottom of the baking dish. Spread 1/4 cup enchilada sauce and half of the chicken mixture over the tortillas. Place 2 more tortilla halves on top, filling any gaps with 3 tortilla strips. Add corn over the tortillas, followed by a layer of salsa. Repeat layering with 2 tortilla halves, 3 strips, the remaining chicken mixture, the rest of the tortilla halves and strips. Finish by drizzling enchilada sauce, sprinkling cheese, and garnishing with 2 tablespoons of green onions.
  • Bake uncovered for 35-45 minutes until mixture is heated through and cheese is melted. Let it cool for 5 minutes, then add a dollop of sour cream and sprinkle with chopped green onions before serving.

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