Chicken Enchilada Pie

Name: Chicken Enchilada Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 539 grams can Old El Paso® enchilada sauce; 2 Tbsps thinly sliced green onions (2 medium); 439 grams box Old El Paso® burrito dinner kit; 227 grams cups shredded Monterey Jack cheese; 454 grams boneless skinless chicken breast, cut into bite-size pieces; 473 milliliters water; 237 milliliters Green Giant® SELECT® frozen white shoepeg corn

Chicken Enchilada Pie might be just the main course you are searching for. This recipe serves 6. One serving contains 668 calories, 32g of protein, and 33g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have water, green onions, select® shoepeg corn, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Heat oven to 350°F. In 10-inch nonstick skillet, cook chicken, stirring occasionally, until browned. Stir in water, seasoning mix and seasoned rice & beans (from dinner kit).

Ingredients you will need

Seasoning Mix

Whole Chicken

Beans

Water

Rice

Equipment you will use

Frying Pan

Oven

Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered 9 to 11 minutes, stirring frequently, until almost all liquid is absorbed and rice is tender.

Ingredients you will need

Rice

Remove from heat.

Spray 9-inch round (3-quart) glass baking dish or casserole with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Cut tortillas (from dinner kit) in half.

Ingredients you will need

Tortilla

Layer 4 of the tortilla halves in bottom of baking dish. Top with half (2 cups) of the chicken mixture. Top with 4 tortilla halves. Spoon corn over tortillas.

Ingredients you will need

Tortilla

Whole Chicken

Corn

Equipment you will use

Baking Pan

Spread half of the enchilada sauce over corn.

Ingredients you will need

Enchilada Sauce

Spread

Corn

Sprinkle with 1 cup of the cheese. Top with 4 tortilla halves. Top with remaining chicken mixture. Continue layering with remaining tortilla halves, enchilada sauce, cheese and onions.

Ingredients you will need

Enchilada Sauce

Tortilla

Whole Chicken

Cheese

Onion

Bake 35 to 45 minutes or until mixture is hot and cheese is melted. Cool 5 minutes. Top with sour cream.

Ingredients you will need

Sour Cream

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

539grams

can Old El Paso® enchilada sauce 2Tbsps

thinly sliced green onions (2 medium)439grams

box Old El Paso® burrito dinner kit 227grams

cups shredded Monterey Jack cheese 454grams

boneless skinless chicken breast, cut into bite-size pieces 473milliliters

water 237milliliters

Green Giant® SELECT® frozen white shoepeg corn

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.