Speedy Layered Chicken Enchilada Pie

Ingredients

• 11 oz flour tortilla for burritos (8 count
• 2 cups roasted chicken cubed cooked
• 0.5 cup rice instant uncooked
• 8 oz monterrey jack cheese shredded reduced-fat
• 15 oz black beans rinsed drained canned
• 10 oz enchilada sauce red hot canned
• 1 cup corn syrup white frozen thawed drained (from 9-oz box)
• 1 cup salsa thick
• 2 tablespoons spring onion thinly sliced
• 1 serving cream sour reduced-fat
• 1 serving spring onion chopped

Equipment

• bowl
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray.
2. Cut 5 of the tortillas in half.
3. Cut remaining tortillas into 2 1/2-inch­wide strips.
4. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
5. Layer 4 tortilla halves in bottom of 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.
6. Spread salsa over corn.
7. 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.
8. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.