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" Coat two 9-in. round disposable foil pans with nonstick spray. Heat a 12-in. straight-sided skillet over medium-high heat. Add chicken and garlic; saut\u00E9, breaking up chunks, 5 minutes or until meat is no longer pink. Spoon into a large bowl; stir in beans, corn, tomatoes, enchilada sauce and scallions until well mixed. Place prepared foil pans on counter. Put 1 tortilla in each; spread each with 1 1/4 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&amp;#039;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. Thaw in refrigerator overnight. (If pie is not completely thawed before baking, that&amp;#039;s OK). Heat oven to 375\u00B0F. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9958/tamale-pies-121438/?src=shelter_footer>