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Speedy Layered Chicken Enchilada Pie Recipe

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This recipe for Speedy Layered Chicken Enchilada Pie, by , is from Suwanee Ward Cookbook, 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!

Melissa Bowman


1 (11.5 ounce) package of flour tortillas for burritos
2 cups cubed and cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can black beans, drained and rinsed
1 (19 ounce) can Old El Paso Red Enchilada sauce
1 cup frozen Shoepeg White Corn, thawed
1 cup Think and Chunky Salsa
2 tbsp. thinly sliced green onions
Reduced Fat Sour Cream (optional)
Chopped green onions (optional)

1. Heat oven to 350. Spray 9-inch round 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 cheese, beans and 1 cup of the enchilada sauce; mix well.
2. 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 tbsp. green onion.
3. Bake at 350 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.




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