Speedy Layered Chicken Enchilada Pie
"Enjoy a chicken main-dish pie that stacks up in layers...."
INGREDIENTS
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1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
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2 cups cubed cooked chicken
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1/2 cup uncooked instant rice
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2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
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1 can (15 oz) Progresso® black beans, drained, rinsed
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1 can (19 oz) Old El Paso® hot enchilada sauce
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1 cup Green Giant® frozen white shoepeg corn (from 9-oz box), thawed, drained
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1 cup Old El Paso® Thick 'n Chunky salsa
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2 tablespoons thinly sliced green onions
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Reduced-fat sour cream, if desired
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Chopped green onions, if desired
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