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 CafÃ©