Easy Chicken Enchilada Casserole {Freezer Meal}
If you’re looking for a healthy and simple freezer meal with a little bit of spice, than you’ll want to give this freezer-friendly chicken enchilada casserole a whirl.
This gem of a freezer meal was found on Pinterest. It sounded clean (i.e., healthy) and easy to prepare. It also received decent reviews from those who tried it.
The recipe, made by goodcheapeats.com, is gluten free since corn tortillas are used instead of flour. You could even make a vegetarian version by swapping out the chicken for black beans or a combination of black beans and refried beans.
The amount the recipe makes easily fills a 9″x13″ casserole dish or pan. The only pans I had in stock were two 1/3 sized pans, which worked out nicely. When the pans were filled, I had two meals that were the perfect size for a couple or a single person.
Since the chicken enchilada casserole was prepared as part of a church freezer meal ministry and recipients of the dishes are anonymous, I chose mild salsa verde and original taco seasoning. You can easily adjust the spice levels to cater to your audience by choosing a spicier salsa and taco seasoning. The original recipe calls for cilantro, which was omitted in mine because I know some people really don’t care for the herb.
The dish easily comes together by just chopping, combining, and mixing. I used shredded canned chicken that was drained to save on prep time. You could also use the meat from a store-cooked rotisserie chicken if you don’t have time to bake chicken ahead of time.
Once your dish is and ready to eat, some serving suggestions include sliced avocado, a side of black beans or corn, or a bit of Sriracha sauce.
Chicken Enchilada Casserole Freezer Meal
Ingredients
- 16 corn tortillas, cut into bite-sized pieces
- 1 tbsp taco seasoning
- 16 oz sour cream
- 2 c chicken, cooked and shredded
- 1/2 onion (red or white)
- 12 oz salsa verde
- 3 c shredded sharp cheddar cheese
- 1/4 c sliced black olives
Instructions
- Add sour cream, taco seasoning, and salsa to large mixing bowl. Stir ingredients well.
- Add chicken, tortilla pieces, onion, and two cups of cheese to the mixture. Stir well to combine all ingredients.
- Coat 9"X13" casserole dish (or 2 1/3 sized pans) with olive oil or cooking spray. Pour enchilada mixture into the dish and spread evenly.
- Sprinkle remaining cheese on top of dish, then top with black olives.
- To prepare now: Bake at 350°F for 30 minutes or until cheese is melted and bubbly and dish is completely heated through.
- To freeze: Wrap casserole dish with plastic wrap and lid and store in freezer. Thaw in fridge overnight and bake at 350°F for 30-35 minutes or until cheese is hot and bubbly and dish is heated through.