Chicken Enchilada Pie A Hearty Supper Awaits
Today’s recipe for Chicken Enchilada Pie is made up of mostly shelf stable ingredients but does have two that I keep in the freezer. It has a little kick to it that makes the flavors pop!
This chicken enchilada pie recipe is a great follow up to my Bags To Dishes post. That post was so popular I decided to share a series of recipes with you so that you can have all of the recipes I use in my bags to dishes meals.
Be sure to read the original post to find out how you can convert your own meals into shelf stable ones in order to have your family’s favorite recipes available with the grab of a bag like this Chicken Enchilada Pie!
Today’s recipe is made up of mostly shelf stable ingredients but does have two that I keep in the freezer. I tend to stay away from refrigerated or fresh ingredients in my bag meals because these are meals that will keep for a very long time and be ready whenever I need them. However, you’ll find that most of my Bags to Dishes recipe are entirely shelf stable.
This chicken enchilada pie doesn’t have to be a bags to dishes recipe. As a matter of fact as you will see it is a glorious dinner no matter how you make it!
Ingredients for the Chicken Enchilada Pie
You’ll need:
- Enchilada sauce
- Chicken
- Corn
- Black beans
- Flour tortillas
- Cheddar cheese
How simple is that? Now keep in mind, this recipe for chicken enchilada pie is a little on the spicy side, even using mild enchilada sauce. So I definitely encourage you to stay with the mild unless your family is accustomed to spicy foods.
This is what this bag meal looks like for storage.
*Important Bags to Dishes note:
The Tortillas and Cheese are purchased ahead of time and stored in the freezer. To make sure they are there when I get ready to make this bag meal, I just label them with the recipe title. In this case “Chicken Enchilada Pie”.
All other ingredients are placed in a large zipper seal bag along with a copy of this recipe so that I can just grab it and know that I have all I need to make supper.
Let’s get started…
- In a bowl, stir together 1+1/2 cans of enchilada sauce and chicken, using your spoon to break up the bigger chunks of chicken into smaller pieces.
- Spray an 8 inch round cake pan with cooking spray.
- Drain your corn and drain and rinse your black beans*.
- Place one flour tortilla in the bottom of your cake pan.
- Spread 1/4 of your chicken enchilada sauce on top of the tortilla.
- Top with a generous sprinkling of black beans and corn.
- Then add cheese.
- Top with another tortilla.
- Repeat the process of adding chicken enchilada sauce, black beans, corn, cheese, and tortilla three more times. Until you have four tortillas that have been topped with stuff and then one plain one on top (five total).
- Pour remaining enchilada sauce over top and spread to cover.
- Sprinkle with remaining cheese.
- I bake this, uncovered, in a 350 degree oven for 35-40 minutes, or until it is really good and bubbly.
- Let this gorgeous chicken enchilada pie sit for about five minutes so it settles some and then your slices will come out nice and pretty, kinda like a lasagna.
This is a really filling meal that is big on flavor. One like this usually has 4-6 hearty servings.
Whenever I make up Chicken Enchilada Pie Bag Meals, I usually make 3-4 at a time. Be sure to read my Bags To Dishes post for ideas on ingredient substitutions, how to convert your family’s favorite recipes into Bags to Dishes meals, where to store all of these, and more! The chicken enchilada recipe is in a printable card below.
Ingredients
- 5 - 8 inch flour tortillas label with this recipe title and store in freezer
- 2 - 10 ounce cans Enchilada sauce I suggest mild, it is still a little spicy
- 15 ounce can black beans
- 15 ounce can whole kernel corn
- 10-12 ounce can chicken
- 2 cups shredded cheddar cheese label with this recipe title and put in the freezer
Instructions
Assemble all canned goods in a large zipper seal bag along with a printed copy of these instructions. Measure out cheese into a zipper seal bag and label with this recipe title. Place in freezer along with tortillas until ready to make the meal.
To make
- Drain corn and chicken. Drain and rinse black beans.
- Lightly grease an 8 inch round cake pan with cooking spray. Stir together 1+1/2 cans of Enchilada sauce and chicken, breaking up the chicken into smaller pieces as you do so.
- Place one flour tortilla in bottom of pan. Spread with 1/4 chicken enchilada sauce. Top with 1/4 black beans, 1/4 corn, and 1/4 cheese. Cover with another flour tortilla. Repeat this process with three more tortillas. Place final tortilla on top and pour remaining enchilada sauce over it, spreading to cover. Top with remaining cheese.
- Bake, uncovered, at 350 for 35-40 minutes, or until bubbly. Allow to sit for a few minutes before cutting and serving.
*One of the things about groceries nowadays that keeps us hopping is that manufacturers keep changing the sizes of cans in order to cut costs. If your can of vegetables, sauce, or chicken is an ounce or two (or three) off, don't sweat it. It'll still work out just fine in this recipe.
Nutrition
Tips for this recipe
*I drain and RINSE my black beans before using them in things because if you don’t, whatever you make will be overwhelmed with the flavor of black beans. Unless that is what you are going for, rinse those suckers.
Note: Save a little cheese for the end. Not the end of the world or anything, but to cover the last tortilla in this dish.
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“No matter how many mistakes you make or how slow you progress, you are still way ahead of everyone who isn’t trying.”
~Unknown
Christy: You are the first real genius I have ever known. Wow, love this idea (and all of your others, too!)
LOL, thank you Sharon!!
Christy, this sounds super good and easy, I love the idea of doing the bags! Just wondering if you’ve ever tried this meal using refried beans in place of the black beans? My crew wouldn’t touch it with whole beans in it. Thank you so much for sharing so many goodies with us!
It would totally work Liz!
Great! Thanks Christy!
Just smush up the beans, and don’t tell them they were whole in the first place! Refried beans are most disgusting to me, but then I grew up eating lots of beans made from dried! Mostly what people don’t know don’t hurt them.
Christy: This sounds great! I’m a little confused about the final recipe. Did you mean 10 12-ounce cans of chicken or 10to12 ounces of chicken (as in whatever size you find between 10 and 12 ounces?
Looking forward to the next one!
Hey! With sizes changing so much these days, I meant your second option. Whichever you find or get the best deal on 🙂
Thanks so much for the clarification — sometimes I’m too blonde for my own good!
I am going to try to split the recipe in half, since there are only 3 of us here in our home. I think it could be done in 2 loaf pans, by cutting the tortillas into rectangles. Maybe!!??!! Just last week we hit the fast food restaurant, because I just didn’t feel like cooking. Being organized will help our nutrition & budget! 🙂 🙂 🙂
I made this meal for dinner this evening and used a cookie cutter to cut the tortillas and made them in ramekins so I could share with neighbors since I am alone now. It worked out great and the neighbors that also live alone loved getting a hot casserole and salad for dinner. I will pick up the ramekins tomorrow so I can share another great Christy meal. Oh in order to not waste the leftover pieces of tortillas from cutting the circles I sprinkled the odds and ends pieces with melted butter, cinnamon and sugar and baked until toasty for a little sweet treat for everyone.
Will you adopt me? I wanna live at your house!
I think that would work perfectly Lori!
Really like this concept and looking forward to getting back from a trip and having time to start. I also want to thank you for be at the Becoming Conference. I wasn’t able to catch your workshop, but I did get 3 cookbooks as gifts for my girls. My daughter got me one for Mother’s Day and I have really enjoyed it. Thanks and keep us cooking!
Oh WOW, thank you so much for sharing me with your girls Teresa!!
Love this idea Christy! With being all alone now as my only child just entered college this will so awesome to have these stocked up when she comes home so we can spend all of our time just catching up and having fun as dinner will be “IN THE BAG” and not a take out bag either. thank you for this idea and recipes. If I make one for myself on a busy day I have several widowed neighbors that will get supper. I got my t-shirt today and I love it! Christy you are such a jewel for all you do for us. Thank you!!!!!
What a great idea Marsha!! I am so glad you like the shirt!!
Hi!
Love the bags-to-dishes concept!
Do the tortillas get soggy in a dish like this? I have never made enchiladas. =) Thank you!
No, they turn out just fine, I hope you get to try them soon!
Thanks, Christy! =)