Speedy Layered Chicken Enchilada Pie Recipe - BettyCrocker.com
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.
Ingredients
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 2 cups cubed cooked chicken
- 1/2 cup uncooked instant rice
- 2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 2 cans (10 oz) Old El Paso™ Hot Red Enchilada Sauce
- 1 cup frozen white shoepeg corn (from 9-oz box), thawed, drained
- 1 cup thick & chunky salsa
- 2 tablespoons thinly sliced green onions
- Reduced-fat sour cream, if desired
- Chopped green onions, if desired
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