Wednesday, September 28, 2016
Chicken Enchilada Pie ---Mexican style
This main-dish chicken enchilada pie certainly stacks up—and it's ready in a flash, especially if you assemble it with make-Ahead shredded chicken breast.
1 package (11 oumce) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
1 can (15 ounce) Progresso™ black beans, drained, rinsed
1 can (19 ounce) Old El Paso™ hot enchilada sauce
1 cup frozen white shoepeg corn (from 9-ounce box), thawed, drained
1 cup Old El Paso Thick 'n Chunky salsa
2 tablespoons thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired
1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
3. 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. 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 tablespoons green onions.
4. 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.
Use two 10-oz cans of mild enchilada sauce instead of the 19-ounce can of hot enchilada sauce for less flavor kick. Garnish with fresh cilantro.