Speedy Layered Chicken Enchilada Pie

Speedy Layered Chicken Enchilada Pie

INGREDIENTS

1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)

DIRECTIONS

Heat oven to 350 degrees 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.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.Bake at 350 degrees 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.