Casserole - Chicken 'Enchilada Pie'

By Kwasome

Amount Per Serving
Calories € 570.00€
Calories From Fat (35%) 202.12
% Daily Value
Total Fat 21.00g € 32%€
Carbohydrates 53.00g € 18%€
Dietary Fiber 4.00g € 16%€
Net Carbohydrates 49.00g €
Protein 33.00g € 66%€

Ingredients

• 1 (11.5 ounce) package for Burritos Tortillas
• 2 cups cubed cooked chicken
• 1/2 cup uncooked instant white rice
• 8 oz shredded Monterey Jack cheese
• 1 (15 ounce) can Black Beans, drained, rinsed
• 1 (19 ounce) can Red Enchilada Sauce
• 1 cup Frozen Shoepeg White Corn, thawed
• 1 cup Salsa
• 2 Tbs thinly sliced green onions
• Sour cream (optional)
• Chopped green onions (optional)

Details

Servings 6

Preparation

Step 1

1.) Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.
2.) Layer 4 tortilla halves in bottom of sprayed 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.
3.) Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.