Shelly's Recipe

STACKED MEXICAN TORTILLA PIE

Category: Casseroles - Chicken and Turkey

Nonstick cooking spray
1 (10 oz) pkg frozen long grain white rice
1 (15 oz) can black beans, rinsed and drained
1 herb whole roasted chicken, skin removed and meat shredded (about 2-1/2 cups)
2 cups finely shredded Cheddar Jack cheese, divided
1 (15 oz) can enchilada sauce, divided
1 (4.5 oz) pkg tostada shells
1 (15.25 oz) can whole kernel white sweet corn, drained
1 cup medium salsa
2 green onions, thinly sliced
Sour cream (optional)

Preheat oven to 350 degrees. Lightly spray shallow 2-quart or 11 x 7-inch baking dish with nonstick cooking spray.

Heat rice as label directs. In large bowl, mix rice, beans, chicken, 1 cup cheese and ? cup enchilada sauce.

Arrange 4 tostadas in baking dish, overlapping tostadas slightly and breaking 1 to cover dish completely. Top with 1/4 cup enchilada sauce, half of chicken mixture and 4 more tostadas. Spread corn, then salsa over tostadas. Arrange remaining 4 tostadas over salsa.

Top with remaining chicken mixture, enchilada sauce and cheese. Bake 30 to 35 minutes or until top is golden brown and internal temperature reaches 165 degrees. Let stand 5 minutes. Cut pie into squares; sprinkle with green onions and top with sour cream, if desired. Serves: 8