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Speedy Layered Chicken Enchilada Pie




Source of Recipe


Pillsbury.com






Recipe Introduction


I have adapted this Pillsbury Bake-Off winner. From Karen Hall, Bake-Off Contest 40, 2002.





List of Ingredients



• 4 fajita size or larger tortillas
  
• 2-3 cups diced cooked chicken
  
• 1/2 cup instant white rice
  
• 3 cups shredded cheese (Monteray Jack or Cheddar)
  
• 15 oz can black beans, drained and rinsed
  
• 1 can enchilada sauce (10 oz or so)
  
• 1 cup corn kernals (canned or frozen)
  
• 1 jar salsa - I use Ortega Thick and Chunky - 16 oz jar
  
• 2 T thinly sliced green onion
  
• reduced fat sour cream
  
• additional sliced green onions
  






Instructions



1. Preheat oven to 350*. Spray a 9 inch round 2 quart casserole with cooking spray. In a large bowl, mix the chicken, rice, beans, 1 cup enchilada sauce, and 1 cup of cheese. Mix well.
   
2. Pour remaining enchilada sauce in the bottom of the casserole. Top with a tortilla and flip it over to coat it with sauce. Top tortilla with half the chicken mixture. Top with a tortilla. Spoon corn over. Spread 1 cup of salsa over the corn. Top with another tortilla. Top with remaining chicken mixture. Top with last tortilla, remaining salsa and as much cheese as desired and 2 tablespoons green onions. If your tortillas are larger than your casserole, cut them to fit.
   
3. Bake at 350* for 35- 45 minutes or until thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
   






Final Comments


Find the original recipe at www.pillsbury.com/recipes.