Speedy Layered Chicken Enchilada Pie

Name: Speedy Layered Chicken Enchilada Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can Progresso® black beans, drained, rinsed; 473 milliliters cubed cooked chicken; 539 grams can Old El Paso® hot enchilada sauce; 312 grams package Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch); 2 Tbsps thinly sliced green onions; 118 milliliters uncooked instant rice; 227 grams cups shredded reduced-fat Monterey Jack cheese; 237 milliliters Old El Paso® Thick n Chunky salsa; 237 milliliters Green Giant® frozen white shoepeg corn (from 9-oz box), thawed, drained

You can never have too many main course recipes, so give Speedy Layered Chicken Enchilada Pie a try. One serving contains 567 calories, 32g of protein, and 22g of fat. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up green onions, flour tortillas, shoepeg corn, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

Cut 5 of the tortillas in half.

Ingredients you will need

Tortilla

Cut remaining tortillas into 2 1/2-inchwide strips.

Ingredients you will need

Tortilla

In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.

Ingredients you will need

Enchilada Sauce

Whole Chicken

Cheese

Beans

Rice

Equipment you will use

Bowl

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.

Ingredients you will need

Enchilada Sauce

Tortilla Strips

Tortilla

Whole Chicken

Corn

Equipment you will use

Baking Pan

Spread salsa over corn.

Ingredients you will need

Spread

Salsa

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.

Ingredients you will need

Enchilada Sauce

Green Onions

Tortilla

Whole Chicken

Cheese

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.

Ingredients you will need

Green Onions

Sour Cream

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

425grams

can Progresso® black beans, drained, rinsed 473milliliters

cubed cooked chicken 539grams

can Old El Paso® hot enchilada sauce 312grams

package Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)2Tbsps

thinly sliced green onions 118milliliters

uncooked instant rice 227grams

cups shredded reduced-fat Monterey Jack cheese 237milliliters

Old El Paso® Thick 'n Chunky salsa 237milliliters

Green Giant® frozen white shoepeg corn (from 9-oz box), thawed, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.