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Bake-Off® Contest 40, 2002
Minneapolis, Minnesota

Speedy Layered Chicken Enchilada Pie

Enjoy a main-dish pie that stacks up in tasty layers.

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  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
570
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
1490mg
1490%;
Total Carbohydrate
66g
66%
(Dietary Fiber
5g
5%
  Sugars
6g
6%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
40%;
Iron
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 Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.