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CHICKEN ENCHILADA PIE Recipe

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This recipe for CHICKEN ENCHILADA PIE is from COOKING WITH "PANS", 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:  
8 LARGE (10-INCH) FLOUR TORTILLAS
2 CUPS OF CUBED COOKED CHICKEN
½ CUP OF INSTANT RICE (COOKED)
2 CUPS SHREDDED MONTERAY JACK CHEESE
(DIVIDED)
1 CAN DRAINED BLACK BEANS
1 CAN (19 OZ.) RED ENCHILADA SAUCE
1 CUP CHUNKY SALSA
1 CAN WHITE CORN (DRAINED)
Directions:
Directions:
COMBINE AND MIX WELL CHICKEN, RICE, 1 CUP CHEESE, BEANS, AND 1 CUP ENCHILADA SAUCE. SPRAY 9 INCH SQUARE OR ROUND DISH. PUT 2 THICKNESSES OF TORTILLAS IN BOTTOM (CUT TO FIT). TOP WITH ¼ CUP ENCHILADA SAUCE AND HALF OF THE CHICKEN MIXTURE. TOP WITH ONE LAYER OF TORTILLAS. SPOON CORN OVER TORTILLAS. SPREAD SALSA OVER CORN. LAYER WITH ANOTHER TORTILLA. TOP WITH REMAINING HALF OF THE CHICKEN MIXTURE. CONTINUE LAYERING WITH REMAINING TORTILLAS, SAUCE, AND CHEESE.

BAKE 35 TO 45 MINUTES AT 350 DEGREES, OR UNTIL HEATED THROUGH AND CHEESE IS MELTED. COOL 5 MINUTES. SERVE WITH SOUR CREAM.
Personal Notes:
Personal Notes:
THIS BAND FINDS MEXICAN FOOD "MUY BIEN"!!

 

 

 

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