Enchilada PIE
published by starrleena magic on Dec 21, 2010
Add spices & flavors from different regions of the world into everyday meals your kids will love. Different brands of enchilada sauce may have different spice levels. A hotter enchilada sauce can be used if desired. Sliced black olives may be added to the layers. Serves 4.
2-3 cooked, boneless, skinless chicken breast halves, cut into sm. pcs. (about 3 c.)
1 can (28 oz.) mild red enchilada sauce
1 can (4 oz.) diced green chilies
1 container (8 oz.) fat-free sour cream
1 can ( 12 fl. oz.) skim evaporated milk
2 c. (8 oz. pkg.) reduced fat shredded cheddar cheese
1 pkg. (12) 7″ corn tortillas
Directions:
Preheat oven to 350 deg. F. Grease 13X9″ baking dish w/ cooking spray.
Combine enchilada sauce & sour cream in med. bowl. Combine evaporated milk, cheese & chilies in med. saucepan. Cook over med. heat, stirring constantly til cheese has melted & mixture is smooth. Remove from heat.
Spread 1 c. enchilada sauce mixture on bottom of a prepared baking dish. Layer w/ 4 tortillas, 1 c. enchilada sauce mixture, 1 1/2 c. chicken, & 1 c. cheese sauce. Repeat layers 1 more time, starting w/ tortillas. Top w/ remaining tortillas, enchilada sauce mixture & cheese sauce. Cover w/ foil.
Bake for 40 min. Uncover & cool for @ least 10 min. before serving.
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