With all of the great feedback on my Bags To Dishes post, 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.
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. As I continue sharing my Bags to Dishes recipe, you’ll see that most of them are entirely shelf stable.
If you aren’t on board with the whole bags to dishes concept, no worries. You can certainly still use this recipe and just gather the ingredients as you normally would for another recipe.
You’ll need: Enchilada sauce, canned chicken, corn, black beans, flour tortillas, and cheese.
How simple is that? Now keep in mind, this recipe 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.
*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.
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.
*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 🙂
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.
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. If the world comes to an end any time soon, I’m sure God will have plenty of really good cheese waiting for us cheese lovers so don’t worry about hanging onto any earthly cheese for that purpose.
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 it 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!
To see all of the Bags To Dishes recipes I’ve posted so far, click here. Stay tuned for more, coming soon!
- 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)
- 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 ¼ chicken enchilada sauce. Top with ¼ black beans, ¼ corn, and ¼ 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.
“No matter how many mistakes you make or how slow you progress, you are still way ahead of everyone who isn’t trying.”