Recipe courtesy of Pillsbury Bake-Off
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Total:
1 hr 10 min
Prep:
25 min
Cook:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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 2 1/2-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 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. 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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