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Prep Time25min
Total1hr10min
Servings6
Ingredients11
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Ingredients
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
2
cups cubed cooked chicken
1/2
cup uncooked instant rice
2
cups shredded reduced-fat Monterey Jack cheese (8 oz)
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
cans (10 oz) Old El Paso™ Hot Red Enchilada Sauce
1
cup frozen white shoepeg corn (from 9-oz box), thawed, drained
1
cup thick & chunky salsa
2
tablespoons thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired
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Instructions
Step
1
Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
Step
2
In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
Step
3
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. 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.
Step
4
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.
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Use two 10-oz cans of mild enchilada sauce instead of the 19-ounce can of hot enchilada sauce for less flavor kick.
Garnish with fresh cilantro.
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