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CHICKEN ENCHILADA PIE Recipe

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This recipe for CHICKEN ENCHILADA PIE is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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