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Chicken enchilada casserole
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Chicken Enchilada Casserole Freezer Meal

Course dinner
Cuisine American, Mexican
Keyword chicken, freezer casserole, freezer chicken, freezer friendly, gluten free
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Cost $20.00

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.