Freezer Cooking Tips: Chicken Enchilada Casserole
Use these freezer cooking tips to assemble a chicken enchilada casserole that freezes well and bakes into a bubbling, family-friendly dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce divided
- 12 corn tortillas cut into quarters
- 1 can (15 oz) black beans rinsed and drained
- 1 cup frozen corn thawed
- 1 cup diced bell pepper
- 2 cups shredded Mexican cheese divided
- 1/2 cup diced red onion
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Instructions
Instructions
- Stir the chicken, beans, corn, bell pepper, onion, cumin, salt, and 1/2 cup enchilada sauce together.
- Spread 1/2 cup sauce in a greased 9-by-13-inch baking dish. Layer one-third of the tortillas, one-third of the chicken mixture, and one-third of the remaining sauce and cheese; repeat twice.
- Cover tightly with foil and freeze for up to 3 months, or refrigerate overnight.
- Thaw frozen casserole in the refrigerator overnight. Bake covered at 375°F for 30 minutes, then uncover and bake 15 minutes more until bubbling and the center reaches 165°F.