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Speedy Layered Chicken Enchilada Pie

Photo: Betty Crocker

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Ingredients for 6 servings

1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

2 cups cubed cooked chicken

1/2 cup uncooked instant rice

2 cups shredded reduced-fat monterey jack cheese (8 oz)

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (19 oz) Old El Paso® hot enchilada sauce

1 cup Green Giant® frozen white shoepeg corn (from 9-oz box), thawed, drained

1 cup Old El Paso® Thick 'n Chunky salsa

2 tablespoons thinly sliced green onions

Reduced-fat sour cream, if desired

Chopped green onions, if desired

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