Chicken Enchilada Pie
Ingredients
- 8 tortillas
- 2 cups cubed cooked chicken
- 1/2 cup uncooked instant rice
- 1 cup (8 ounces) shredded reduced-fat Monterey Jack cheese
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (19-ounce) can enchilada sauce
- 1 cup frozen corn, thawed
- 1 cup salsa
- 2 tablespoons thinly sliced green onions
- sour cream
Directions
* Heat oven to 350 degrees. Spray 9-inch baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2-1/2-inch-wide strips.
* In large bowl, mix chicken, rice, cheese, beans and 1 cup enchilada sauce.
* 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 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 tablespoons green onions.
* Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
