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CHICKEN ENCHILADA PIE Recipe

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This recipe for CHICKEN ENCHILADA PIE, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Brunsting
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg flour tortillas for burritos (8 tortillas)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded monterey jack cheese
1 can (15 oz) black beans, drained, rinsed
1 can (19 oz) enchilada sauce
1 cup shoepeg white corn, thawed
1 cup salsa
2 tbsp thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired

Directions:
Directions:
1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch­wide strips.

2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.

3. 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.

4. 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.

 

 

 

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