Dinner

speedy layered chicken enchilada pie is for Dinner.

speedy layered chicken enchilada pie takes 15 minutes to prepare.

speedy layered chicken enchilada pie takes 45 minutes to cook.

speedy layered chicken enchilada pie makes 1 servings.

The ingredients for speedy layered chicken enchilada pie are:

1 1.5 ounce package flour Tortillas
2 cups skinless boneless chicken breast cubed
1/2 cup uncooked white rice
8 ounce reduced fat colby jack cheese
15 ounce black beans drained rinsed
19 ounce tomato sauce
1 cup frozen shoepeg white corn thawed
1 cup of salsa
2 tablesppons sliced green onions
reduced fat sour cream (optional)

Here is how you make speedy layered chicken enchilada pie:

Heat oven to 350 degrees. Spray 9 inch round glass baking dish or caserole 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 tomato sauce, mix well.Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup of tomato sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 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 torilla halves and strips, tomato sauce, cheese and 2 tablesppons green onions.Bake at 350 degrees F for 35 to 45 minutes or until mixture is troroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions (optional)Yield: 6 servingsNumber of Servings: 1Recipe submitted by SparkPeople user DAVIKE.

The nutritional information for speedy layered chicken enchilada pie is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,021.3

• Total Fat: 21.6 g
• Cholesterol: 115.8 mg
• Sodium: 2,669.4 mg
• Total Carbs: 126.7 g
• Dietary Fiber: 14.0 g
• Protein: 77.7 g

speedy layered chicken enchilada pie is Mexican cuisine.