Tamale Pies

Cooking Instructions

Coat four 9-in. round disposable foil pans with nonstick spray.

Heat a deep 12-in. straight-sided skillet over medium-high heat. Add chicken and garlic; sauté, breaking up chunks, 5 minutes or until meat is no longer pink.

Spoon into a large bowl or pot (about 6 qt capacity); stir in beans, corn, tomatoes, enchilada sauce and scallions until well mixed.

Place prepared foil pans in a row. Put 1 tortilla in each; spread each with 11/4 cups meat mixture; sprinkle with 1/4 cup cheese. Repeat layers in each pan 3 times. Top with a tortilla, press slightly on meat layer, then flip tortillas over so there’s some sauce on top. Sprinkle with remaining cheese.

Cover with plastic wrap, then tightly cover with nonstick foil. Label and freeze up to 3 months.

To reheat: Defrost. Heat oven to 375°F. Remove foil and plastic wrap, then re-cover with the foil. Bake 1 hour 20 minutes or until center is hot (insert tip of a knife 30 seconds; if tip is hot, so is center). Let stand 5 minutes before cutting in wedges.