5 Weeknight Meal Heroes! – Save Your Supper With These Fantastic Dinners

Enchilada pie is one of those go-to recipes that you keep handy because it’s so easy to make. Whenever I’m running late or behind schedule I often reach for this recipe because it’s wholesome, tasty, and very simple to throw together. Before you know it you’ll be shouting, “dinnertime!”

 

That’s okay, I love spicy foods and would prefer to use the hot enchilada sauce but we need to keep the heat turned down a bit because of the kiddos.

 

 

Ingredients

  • 5 – 8-inch Ortega flour tortillas (label with this recipe title and store in freezer)
  • 2 – 10-ounce cans Ortega Enchilada sauce (I suggest mild, it is still a little spicy)
  • 15 ounce can Bush’s black beans
  • 15 ounce can Green Giant whole kernel corn
  • 10-12 ounce can chicken
  • 2 cups Kraft shredded cheddar cheese

 

 

Instructions

  1. Drain corn and chicken. Drain and rinse black beans.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 350 for 35-40 minutes, or until bubbly. Allow to sit for a few minutes before cutting and serving.

 

 

USE RED NEXT PAGE LINK BELOW.

 

 

Quick Tip: Serve this meal with refried beans and Spanish rice.

 

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