Layered Chicken Enchilada Pie – a delicious recipe with flour tortillas, chicken, instant rice, red enchilada sauce, cheese, black beans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees. Spray the large oval Corelle pan with PAM. Cut 3 tortillas in half. Cut remaining 3 tortillas into strips. In large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce. Layer 2 tortillas in bottom of dish. Fill in with tortilla strips. Spread with 1/4 cup enchilada sauce and 1/2 chicken mixture. Top with 2 tortillas halves; fill in with strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and strips. Top with remaining 2 tortilla halves and strips, enchilada sauce, and remaining chicken mixture. Top with tortilla halves and strips. Top with remaining salsa, cheese and 2 tablespoons of green onions. Bake at 350 degrees for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
1720
kcal
Calories
48
g
Fat
217
g
Carbs
101
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 burrito size flour tortillas, 2 c. cooked, cubed chicken, 1/2 c. instant rice, uncooked, 19 oz. red enchilada sauce, and more.
Yes, Layered Chicken Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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