↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
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
view more member recipes
STACKED MEXICAN TORTILLA PIE
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican Tortilla Casseroles
by ICOOK2
Nonstick spray coating 6 6-inch corn tortillas, each cut into 6 wedges 2 cups cubed cooked chicken 1 cup loose-pack frozen whole kernel corn 1 16-ounce jar salsa verde 3 tablespo
by ICOOK2
Nonstick spray coating 6 6-inch corn tortillas, each cut into 6 wedges 2 cups cubed cooked chicken 1 cup loose-pack frozen whole kernel corn 1 16-ounce jar salsa verde 3 tablespo
Mexican Tortilla Casserole
by sgre52160
1 tbsp canola oil 1 cup chopped onion 1/2 cup + chopped green pepper 1 large garlic clove, minced 1 (14 oz) can no-salt-added stewed tomatoes 1/4 cup dry red wine 1 tsp chili powder 1/4
by sgre52160
1 tbsp canola oil 1 cup chopped onion 1/2 cup + chopped green pepper 1 large garlic clove, minced 1 (14 oz) can no-salt-added stewed tomatoes 1/4 cup dry red wine 1 tsp chili powder 1/4
Mexican Tortilla Soup
by ICOOK2
Ingredients * 3 C. defatted chicken broth * 1/2 C. sliced onions * 1 C. diced red potatoes * 1/2 large green pepper, diced * 2 tsp. minced garlic * 2 boneless skinless chicken breast halves, c
by ICOOK2
Ingredients * 3 C. defatted chicken broth * 1/2 C. sliced onions * 1 C. diced red potatoes * 1/2 large green pepper, diced * 2 tsp. minced garlic * 2 boneless skinless chicken breast halves, c
Mexican Tortilla Bake
by sgre52160
1 lb ground beef 1 cup onion, chopped, divided 1 tbsp oil 2 tbsp flour 1 cup water 1 tsp garlic powder and ground cumin 2 cups tomato sauce 1 cup mill 1/2 cup green pepper, chopped 1 tsp salt
by sgre52160
1 lb ground beef 1 cup onion, chopped, divided 1 tbsp oil 2 tbsp flour 1 cup water 1 tsp garlic powder and ground cumin 2 cups tomato sauce 1 cup mill 1/2 cup green pepper, chopped 1 tsp salt
view more member recipes
related CDKitchen recipes
Bloody Mary Tortilla Soup
Three Cheese Quesadilla With Mexican Dipping Sauce
Mexican Haystacks
Mexican Dessert Tortillas with Ice Cream