Speedy Layered Chicken Enchilada Pie
Kristina
From the Kitchen of Kelsey Simonette
ingredients
- 1 (15oz) pkg 8 tortillas, burrito style
- 2 cups cooked cubed chicken
- 1/2 cup uncooked instant white rice
- 2 cups shredded Monterrey Jack cheese, divided (reduced fat okay also)
- 1 (15oz) can black beans, drained and rinsed
- 1 (19oz) can red enchilada sauce, divided
- 1 cup frozen white corn, thawed
- 1 cup chunky salsa
- 2 T thinly sliced green onions
- Sour cream, if desired
- Chopped green onions. if desired
directions
- 1
1. Preheat oven to 350 degrees. Spray 9" round baking dish with nonstick cooking spray.
- 2
2. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2" wide strips.
- 3
3. In large bowl, combine chicken, rice, 1 cup of the cheese, beans, and 1 cup of enchilada sauce, mix well.
- 4
4. 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
- 5
halves; fill in empty spaces with 3 tortilla strips.
- 6
5. Spoon corn over tortillas.
- 7
6. Spread salsa over corn.
- 8
7. Layer with 2 tortilla halves and 3
- 9
strips.
- 10
8. Top with remaining half of the chicken mixture.
- 11
9. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons of green onions.
- 12
10. Bake for 35-45 minutes, or until mixture is heated through and cheese is melted.
- 13
11. Top with sour cream and green onions, if desired.
notes
Can be made vegetarian style without the chicken and it's really good.
Source: Kelsey Simonette
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