- 2 cups Personal Gourmet Fajita chicken
- 1 (11.5-oz.) pkg. (8 tortillas) Flour Tortillas for Burritos
- 1/2 cup uncooked instant white rice
- 8 oz. (2 cups) shredded reduced-fat Monterey Jack cheese
- 1 (15-oz.) can Classico Sauce, Black Beans, drained, rinsed
- 1 (19-oz.) can Red Enchilada Sauce
- 1 cup Frozen Shoepeg White Corn, thawed
- 1 cup of your favorite Thick Salsa
- 4 tablespoons chopped Scallions, (as to include 1/2 the green end)
For the topping:
- Reduced-fat sour cream, if desired
- Chopped green onions, if desired
Heat oven to 350°.
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° 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.
Made with: Chicken Fajitas