Speedy Layered Chicken Enchilada Pie

Name: Speedy Layered Chicken Enchilada Pie
Yield: 6
Ingredients: 1 (11-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos; 2 cups cubed cooked chicken; 1/2 cup uncooked instant white rice; 8 oz. (2cups) shredded reduced-fat Monterey Jack cheese; 1 (15-oz.) can Progresso® Black Beans, drained, rinsed; 1 (19-oz.) can Old El Paso® Red Enchilada Sauce; 1 cup Green Giant® frozen white shoepeg corn (from 9-oz box), thawed; 1 cup Old El Paso® Thick 'n Chunky Salsa; 2 tablespoons thinly sliced green onions; Reduced-fat sour cream, if desired; Chopped green onions, if desired

Speedy Layered Chicken Enchilada Pie was pinched from <a href="http://www.pillsbury.com/recipes/speedy-layered-chicken-enchilada-pie/44867de6-5594-4d41-b601-b222c08d41c5" target="_blank">www.pillsbury.com.</a>

"Enjoy a main-dish pie that stacks up in tasty layers...."

INGREDIENTS

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1 (11-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos

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2 cups cubed cooked chicken

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1/2 cup uncooked instant white rice

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8 oz. (2cups) shredded reduced-fat Monterey Jack cheese

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1 (15-oz.) can Progresso® Black Beans, drained, rinsed

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1 (19-oz.) can Old El Paso® Red Enchilada Sauce

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1 cup Green Giant® frozen white shoepeg corn (from 9-oz box), thawed

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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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