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
- Enchilada sauce
- 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.
- 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
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.
- 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.
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.”