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Cook'n with Betty Crocker 
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Speedy Layered Chicken Enchilada Pie |
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Serves: 6 Print this RecipeKaren Hall - Minneapolis, Minnesota Bake-Off® Contest 40, 2002 This easy-to-prepare layered pie is fabulous. That's because it uses high flavor, low-fat ingredients such as black beans, chicken and enchilada sauce. 1 (11 1/2-ounce) package (8 tortillas) flour tortillas for burritos 2 cups cubed cooked chicken 1/2 cup uncooked white instant rice 8 ounces (2 cups) shredded reduced-fat Monterey Jack cheese 1 (15-ounce) can black beans, drained, rinsed 1 (19-ounce) can red enchilada sauce 1 cup frozen shoepeg white corn (from 1-lb. pkg.), thawed 1 cup chunky-style salsa 2 tablespoons thinly sliced green onions Reduced-fat dairy sour cream, if desired Additional chopped green onions, if desired Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well. Layer 4 tortilla halves in bottom of sprayed 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 at 350°F. for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions. Nutrition Per Serving: Calories 540; Protein 35g; Carbohydrate 57g; Fat 19g; Sodium 1410mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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