Speedy Layered Chicken Enchilada Pie

All my kids have liked this recipe as toddlers–especially picking out and eating the black beans! 

Tip: I don’t bother with cutting the tortillas to this measurement and that. I just tear them as I go.  (This isn’t rocket science.)

8 tortillas (smallish)

2 cups cubed cooked chicken

1/2 cup uncooked instant white rice

2 cups shredded Monterey Jack cheese

15 oz can black beans, drained & rinsed

19 oz can red enchilada sauce

1 cup frozen shoepeg white corn, thawed

1 cup salsa

2 T thinly sliced green onions

sour cream, if desired

1. Heat oven to 350. Spray a 9″ round glass baking dish with Pam. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2″ wide strips. In a large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce; mix well.

2.  Layer 4 tortillas halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top 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 T green onions.

3. Bake at 350 for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.

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Filed under Casserole, Cheese, Chicken, Kid friendly, Mexican, Rice

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