Monday, November 12, 2012
I made this tonight and it was very yummy. Cayden was a fan and tried to eat it as I was making it. Though it looks like it is a lot of work, it is super easy. You just dump the ingredients together and you have an easy dinner.
When I make this again I will probably add onions. Chris would prefer me to leave out the small can of green chili's. Also to make it spicier, use hot enchilada sauce or use tomatoes with different peppers.
1 to 1-1/2 Cup Shredded Chicken ( I used left over rotisserie chicken)
1- 15 oz Can Black Beans Drained
1 Can Campbell's Fiesta Nacho Cheese Soup
1 Can Diced Tomatoes and Green Chili's
1 - 4 oz Can of Diced Green Chili's
1- 10 oz Can of Old El Paso Mild Enchilada Sauce
1-1/2 Cups of Frozen Corn (I used Trader Joe's Roasted Corn)
8 oz Bag of Shredded Cheese (I used Crystal Farms Mexican 4 Cheese Blend Monterey Jack, Cheddar, Queso Quesadilla & Asadero Cheeses
1 - 16 oz can of Old El Paso Traditional Refried Beans
2 - Pillsbury Deep Dish Pie Crusts (Frozen Pie Crusts)
Mix all of the ingredients above except the refried beans, 1/2 of the cheese and the pie crusts. Split the can of refried beans in half, each pie crust will get a 1/2 a can of refried beans. Spread the refried beans evenly onto the bottom of each of the pie crusts. Pour the mix of the other ingredients on top of the refried beans until the pie crust is full. You should have enough for both pie crusts and maybe some extra. Put the mexican pot pie on a cookie sheet and back at 400 degrees for 45 minutes until the crust looks done. 5 minutes before the dish is done cooking, pour the remaining 1/2 a bag of cheese on top of the mexican pot pie.