Speedy Layered Chicken Enchilada Pie

Health score
23%
Speedy Layered Chicken Enchilada Pie
70 min.
6
607kcal

Suggestions


Are you ready to spice up your dinner routine with a dish that’s as delicious as it is easy to prepare? Introducing the Speedy Layered Chicken Enchilada Pie, a delightful fusion of flavors that will have your family and friends coming back for seconds! This hearty main course combines tender cubed chicken, zesty enchilada sauce, and a medley of vibrant ingredients, all layered between soft flour tortillas. It’s a comforting meal that captures the essence of traditional enchiladas but with a fun twist.

In just 70 minutes, you can create a satisfying dish that serves six, making it perfect for family gatherings or casual dinner parties. With each bite, you’ll experience a delightful blend of textures and flavors, from the creamy Monterey Jack cheese to the crunchy corn and the savory black beans. Plus, it’s customizable! Feel free to add your favorite toppings like reduced-fat sour cream and fresh green onions to elevate the dish even further.

Whether you’re looking for a quick lunch, a filling dinner, or a crowd-pleasing main dish, this Speedy Layered Chicken Enchilada Pie is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy a meal that’s not only delicious but also packed with wholesome goodness. Your taste buds will thank you!

Ingredients

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

Equipment

  • bowl
  • oven
  • baking pan
  • glass baking pan

Directions

  1. Heat oven to 350F. 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.

Nutrition Facts

Calories607kcal
Protein22.67%
Fat32.51%
Carbs44.82%

Properties

Glycemic Index
31.03
Glycemic Load
15.72
Inflammation Score
-8
Nutrition Score
24.343043270318%

Flavonoids

Kaempferol
0.11mg
Quercetin
0.85mg

Nutrients percent of daily need

Calories:607.3kcal
30.37%
Fat:22.01g
33.86%
Saturated Fat:11.31g
70.68%
Carbohydrates:68.26g
22.75%
Net Carbohydrates:58.14g
21.14%
Sugar:12g
13.33%
Cholesterol:77.04mg
25.68%
Sodium:2001.82mg
87.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.53g
69.07%
Phosphorus:516.25mg
51.62%
Selenium:33.19µg
47.41%
Calcium:444.83mg
44.48%
Fiber:10.12g
40.47%
Vitamin B3:7.67mg
38.34%
Manganese:0.72mg
35.92%
Vitamin B1:0.46mg
30.55%
Vitamin B2:0.52mg
30.46%
Folate:117.09µg
29.27%
Iron:5.19mg
28.84%
Vitamin A:1278.43IU
25.57%
Vitamin K:23.31µg
22.2%
Vitamin B6:0.43mg
21.73%
Zinc:3.05mg
20.31%
Potassium:687.91mg
19.65%
Magnesium:78.56mg
19.64%
Copper:0.32mg
15.8%
Vitamin B5:1.19mg
11.91%
Vitamin C:7.84mg
9.51%
Vitamin B12:0.55µg
9.16%
Vitamin E:0.78mg
5.22%
Vitamin D:0.27µg
1.83%