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Speedy Layered Chicken Enchilada Pie

(38)
  11 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 6 servings
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Enjoy a main-dish pie that stacks up in tasty layers.

Bake-Off® Contest 40, 2002
Karen Hall
Minneapolis, Minnesota

Ingredients

1
(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos
2
cups cubed cooked chicken
1/2
cup uncooked instant white rice
8
oz. (2 cups) shredded reduced-fat Monterey Jack cheese
1
(15-oz.) can Progresso™ Black Beans, drained, rinsed
1
(19-oz.) can Old El Paso™ Red Enchilada Sauce
1
cup Green Giant™ frozen white shoepeg corn (from 9-oz box), thawed
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

Steps

  • 1 Heat oven to 350°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°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.
  • 1 Heat oven to 350°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°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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
570
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
38%
Trans Fat
0g
0%
Cholesterol
65mg
22%
Sodium
1490mg
62%
Total Carbohydrate
66g
22%
Dietary Fiber
5g
19%
Sugars
6g
6%
Protein
33g
33%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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