Speedy Layered Chicken Enchilada Pie
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
37
Sweetness
44
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cups
Cooked Chicken (cubed)Directions:
1
Cut remaining tortillas into 2 1/2-inch-wide strips
2
In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well
3
Layer 4 tortilla halves in bottom of sprayed baking dish
4
Top with 1/4 cup enchilada sauce and half of the chicken mixture
5
Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips
6
Spoon corn over tortillas
7
Spread salsa over corn
8
Layer with 2 tortilla halves and 3 strips
9
Top with remaining half of chicken mixture
10
Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions
11
Bake at 350?F
12
For 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted
13
Cool 5 minutes
14
Top with sour cream and green onions
15
Heat oven to 350?F
16
Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray
17
Cut 5 of the tortillas in half