| 1 (11.5-ounce) package of Old El Paso Flour Tortillas for Burritos 2 cups of cubed cooked chicken 1/2 cup of uncooked instant white rice 8 ounces of shredded reduced-fat Monterey Jack cheese 1 (15-ounce) can Progresso Black Beans, drained, rinsed 1 (19-ounce) can Old El Paso Red Enchilada Sauce 1 cup of frozen corn, thawed 1 cup of Old El Paso Thick 'n Chunky Salsa 2 tablespoons of onion, diced small Reduced fat sour cream (optional) Chopped green onions (optional) |
| Preheat oven to 350 degrees. 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, and mix well. Lay 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup of 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 the chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and onion. Bake at 350 degrees for 30 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions. Serves six |
| From the Pillsbury recipes on the Web. |
| The Main Courses Chef presents ... Chicken Enchilada Pie at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | Potluck Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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