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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
Directions
1 Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch*wide strips.
2 In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
3 Layer 4 tortilla halves in bottom of 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.
4 Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Do they really use flour tortillas for enchiladas in Texas??? My south of the border friends have all sorts of names for gringos who do this, LOL
Rice, beans, corn, salsa?
That's a Speedy Layered Burrito Pie
Have you seen the posts in the enchilada thread?
There are chicken or green enchiladas available in Texas. Some use flour and some use corn tortillas. There are many recipes out there. Paka's looks good. I've tried them once with flour. My wife has made enchilada pie with corn tortillas. People toss everything into casseroles. There are hundreds of variances in recipes out there.. See the Chili thread.
Sure it looks good - I wasn't giving Paka a hard time!
It's regional differences and how you ate when you were growing up - and, no I won't go to the Enchilada thread because my mind is already made up, LOL
Sure it looks good - I wasn't giving Paka a hard time!
It's regional differences and how you ate when you were growing up - and, no I won't go to the Enchilada thread because my mind is already made up, LOL
Some of those chili recipes look pretty "busy". I'm an old dog and I'm certainly not changing my mind or tastes. .....I think I should have stayed out of the Enchilada thread too.
I kinda get the idea that this is an Old El Paso recipe originally since it specifies that brand for anything they make...LOL
Of course, interchangeable every step of the way! Some folks like to add black olives as well I have been told...and I have a girlfriend that covers each one with shredded lettuce, sour cream and guacamole before serving.
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I'm an old dog and I'm certainly not changing my mind or tastes. 
