I have high standards. I know this to be true, mostly because I've been told as much by several people who know me well. I don't think it's a bad quality, but it does leave me open to disappointment more often than not. It's also pretty difficult to impress me.
For those reasons, when I tell you that Chinet Bakeware® baking pans are an awesome option for baking anything, you can rest assured that it's true. These are the first disposable baking dishes that let you take your food from oven to table to freezer to microwave, all in one attractive, non-stick pan. They're sturdy and dependable no matter what you're making, and not only do they look good, but you don't have to worry about doing dishes or ever accidentally leaving your favorite pan behind. It's important to note that they can only be used at temperatures up to 400 degrees F, so no broiling is allowed. That's a small qualm and frankly, the only one I can find.
My first test of the bakeware was with one of my go-to dishes, Mexican lasagna. This is simply a twist on an Italian favorite, with layers of beans, corn, chicken, peppers, cilantro, and cheese separated by tortillas instead of noodles and moistened by enchilada sauce instead of marinara sauce. I make it often and it never lasts long. If you're looking for a fun, tasty, pleasing dish to serve for something like a board game night or Sunday football gathering, this is a great option!
I think my favorite aspect about the bakeware (aside from the fact that there was no pan with stuck-on gunk superglued to it to wash) is that you don't even have to use a pot holder when it's been out of the oven for a few minutes (or maybe at all...I was too chicken to try)--so exciting! If you're interested in trying it out for yourself, leave a comment on this post telling me your go-to dish to please a crowd. If your comment is randomly picked, you'll win a full set of Chinet Bakeware®! I'll leave the comments open for a week and close them next Friday, September 27th. Good luck--I've no doubt that these will become a staple in your home once you give them a try!
Makes 5-6 hearty servings
- 2 chicken breasts, poached and shredded or cut into chunks
- 1 (14.5 ounce) can black beans, drained and rinsed and drained again
- 2 cups corn
- 1 (10 ounce) can diced tomatoes and green chilies, drained well
- 1 bell pepper, diced
- 1/2 cup cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 (14 ounce) can enchilada sauce (you can go with 10 ounces if you like it a little less soupy)
- 5-6 taco-size tortillas
- 2 cups pepper or Monterey jack cheese
Combine shredded chicken, black beans, corn, diced tomatoes with chiles, diced pepper, cilantro, salt, and spices in large bowl; mix well.
Spread some enchilada sauce in the bottom of a greased 2-quart casserole dish (like the Chinet Bakeware® large oval pan!). Cover the sauce with 1-1/2 or 2 tortillas. Add a third of the chicken-vegetable mixture; spread out evenly. Sprinkle with cheese, then add a third of the remaining enchilada sauce. Repeat those layers two more times. Top with remaining tortillas and cheese.
Cover with foil and bake at 350 degrees for about 30 minutes, or until cheese is melted and sauce is bubbly. You can remove the foil for the last few minutes to brown the cheese and get the exposed tortilla crunchy.
Disclosure: While Chinet did provide me with a stipend and their terrific bakeware free of charge, the opinions in this post are all mine. I can't be bribed.