Chipotle Chicken Enchilada Pie

• 3 cup cooked, shredded chicken
• 1 cup salsa
• 4 oz Chipotle salsa
• 1 cup sweet corn
• 1 bunch cilantro
• 1 packages tortillas (flour pictured)
• 1 large can red enchilada sauce
• 2 cup shredded Mexican cheese blend

1. In a large mixing bowl, combine chicken, salsas, corn, and cilantro.
2. Mix thoroughly.
3. Spray casserole dish with non-stick cooking spray.
4. Cover the bottom with a layer of tortillas.
5. Ladle sauce to cover tortillas.
6. Layer half the chicken mixture and top with a third of the cheese.
7. Layer tortillas, then chicken, then the last layer of tortillas.
8. Top with remaining sauce.
9. Top with cheese.
10. Cover and bake at 350 for approximately 40-45 minutes or until chicken is thoroughly reheated.
11. Remove cover during last ten minutes of cooking.
12. Garnish with cilantro and diced pineapple if desired.
13. Variations; Cilantro, green chile enchilada sauce, corn tortillas, tequila, cotija, queso fresco, Chihuahua, jalapenos, habanero, roasted bell peppers or garlic, black or pinto beans, nacho cheese, refried beans, lime, avocado, diced green chiles, poblano, rice, tomatoes, tomatillos

chicken, salsa, salsa, sweet corn, cilantro, tortillas, red enchilada sauce

Taken from cookpad.com/us/recipes/357620-chipotle-chicken-enchilada-pie (may not work)