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