Chicken Enchilada Pie

This recipe is awesome if you have some rotisserie chicken and a hankering for enchiladas but don't want to invest the time rolling up all the individual tortillas...it is very flavorful and requires just one prep bowl. You could make it in the morning before work and pop it in the oven when you get home. Add a big green salad and you have a perfect comfort meal.

One of the first layers with tortillas, corn and salsa

The chicken, rice, bean , cheese and enchilada sauce mixture

Tasty chicken enchilada pie ready to be cooked

Hot out of the oven!

Chicken Enchilada Pie

10  5" corn tortillas
2 cups cubed chicken (rotisserie chicken is great for this!)

1/2 cup uncooked instant brown rice

2 cups shredded Monterey Jack cheese

1 15 oz can black beans, drained

1 19 oz can red enchilada sauce

1 cup frozen corn, thawed and drained

1 cup salsa
2 green onions, thinly sliced
sour cream, if desired

Heat oven to 350°F. Spray a 9 or 10 inch round (2 quart) baking dish or casserole with cooking spray.

• Cut tortillas in half.
• In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cups of enchilada sauce.
• Layer 5 tortilla halves to cover bottom of baking dish. Top with 1/3 cup enchilada sauce and half the chicken mixture. 
• Cover with 5 tortilla halves. Spoon corn over tortillas. Spread salsa over corn.
• Cover with 5 tortilla halves. Top with remaining half of chicken mixture. 
• Top with remaining  5 tortilla halves, enchilada sauce and cheese.

You can cover this with saran wrap and keep in the refrigerator until later (if cold, increase baking time to 50 minutes). Or bake immediately for 35-40 minutes or until mixture is thoroughly heated and cheese is melted. Top with green onions and sour cream if desired. Enjoy!

Adapted from this recipe