Layered Chicken Enchilada Pie
- 8 burrito size flour tortillas
- 2 c. cooked, cubed chicken
- 1/2 c. instant rice, uncooked
- 19 oz. red enchilada sauce
- 2 c. Monterey jack cheese
- 1 can black beans (or chili beans)
- 1 c. corn
- 1/2 c. thick 'n' chunky salsa
- 2 T. sliced green onions
- Heat oven to 350 degrees. Spray the large oval Corelle pan with PAM. Cut 3 tortillas in half. Cut remaining 3 tortillas into strips. In large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce. Layer 2 tortillas in bottom of dish. Fill in with tortilla strips. Spread with 1/4 cup enchilada sauce and 1/2 chicken mixture. Top with 2 tortillas halves; fill in with strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and strips. Top with remaining 2 tortilla halves and strips, enchilada sauce, and remaining chicken mixture. Top with tortilla halves and strips. Top with remaining salsa, cheese and 2 tablespoons of green onions. Bake at 350 degrees for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
flour tortillas, chicken, instant rice, red enchilada sauce, cheese, black beans, corn, chunky salsa, green onions
Taken from www.epicurious.com/recipes/member/views/layered-chicken-enchilada-pie-1270227 (may not work)