Chicken Enchilada Pie ---Mexican style

Prep :25 minutes         Total :1 hour  10 minutes           Servings  6
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.
 Tip:
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.

Heart healthy