Ingredients Jump to Instructions ↓

  1. 1 (11 1/2 ounce) package Flour Tortillas

  2. 2 cups cubed cooked chicken

  3. 1/2 cup uncooked instant white rice

  4. 8 ounces shredded Monterey Jack cheese

  5. 1 (15 ounce) can Black Bean s, drained, rinsed

  6. 1 (19 ounce) can Red Enchilada Sauce

  7. 1 cup Frozen Shoepeg White Corn , thawed

  8. 1 cup Thick 'n Chunky Salsa

  9. 2 tablespoons thinly sliced green onion s Reduced fat sour cream Chopped green onion s

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2½-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well. Layer 4 tortilla halves in bottom of sprayed baking dish. Top with ¼ 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. Spread salsa over corn. 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. Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.


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