Serves: 6
Total Calories: 463

1 (11 1/2-ounce) package (8 tortillas) flour tortilla for burritos
2 cups cubed cooked chicken
1/2 cup uncooked white instant rice
8 ounces (2 cups) shredded reduced-fat Monterey Jack cheese
1 (15-ounce) can black beans, drained, rinsed
1 (19-ounce) can red enchilada sauce
1 cup frozen shoepeg white corn (from 1-lb. pkg.), thawed
1 cup chunky-style salsa
2 tablespoons thinly sliced green onions
Reduced-fat dairy sour cream, if desired
Additional chopped green onions, if desired

Heat oven to 350°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°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.

Nutrition Per Serving: Calories 540 Protein 35g Carbohydrate 57g Fat 19g Sodium 1410mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 463
Calories from Fat: 162

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