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
Heat oven to 350?F
2
Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray
3
Cut 5 of the tortillas in half
4
Cut remaining tortillas into 2 1/2-inch-wide strips
5
In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well
6
Layer 4 tortilla halves in bottom of sprayed baking dish
7
Top with 1/4 cup enchilada sauce and half of the chicken mixture
8
Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips
9
Spoon corn over tortillas
10
Spread salsa over corn
11
Layer with 2 tortilla halves and 3 strips
12
Top with remaining half of chicken mixture
13
Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions
14
Bake at 350?F
15
For 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted
16
Cool 5 minutes
17
Top with sour cream and green onions