Lately I’ve been making a lot of freezer meals, preparing for the start of school and for nights when I’m too tired or sick to want to cook. This was the first attempt, a healthy chicken enchilada casserole. It turned out fantastic, and will definitely become a staple in my household. The cheapest way to do this is to make a Costco run and get their 6 or 8 packs of canned vegetables and their pre-cooked chickens, but that makes an awful lot of food. I’d suggest splitting it with someone, or give some away to friends who could use a night off of cooking.
Start by getting all of your ingredients together as well as a number of the foil baking pans. Toss the chicken with the taco seasoning to get it well coated.
First, rub the inside of the foil baking pans with oil or cooking spray. Then pour a layer of enchilada sauce in the bottom.
Cover with tortillas (you can tear them to fit the pan better if you like).
Next cover with black beans and corn, then the shredded chicken.
Next layer on some vegetables. We used fresh spinach, tomatoes, and diced sweet peppers. You could easily add in jalapenos, lettuce, onions, or bell peppers here.
Top with some olives, more enchilada sauce, and cheese. Repeat layers until the pan is full, then add a final layer of tortillas, enchilada sauce, and cheese.
Cover tight with foil, and write the name of the dish, the date you made it, and instructions for reheating on it. And yes, I know ‘casserole’ is misspelled. All I can say is that we were very tired after spending an entire day making homemade applesauce, peach butter, freezer beef stew, freezer enchiladas, freezer lasagna, and freezer taco meat. But at least we have lots of easy meals in the future!
Freezer Chicken Enchilada Casserole
- 1 1/2 lb cooked chicken
- 3 tbsp taco seasoning
- 7 10- inch flour tortillas
- 15 oz can green enchilada sauce
- 16 oz can black beans
- 15 oz can corn
- 2 cups chopped spinach
- 15 oz can diced tomatoes
- 2 cups shredded cheddar cheese
- 2.25 oz can sliced black olives
Coat inside of a disposable foil pan with oil or cooking spray. Toss chicken with taco seasoning. Drain and rinse beans and corn.
In the prepared foil pan, pour a layer of enchilada sauce and top with a layer of tortillas. Top with a layer of beans and corn, followed by a layer of the spinach, tomatoes, and any other vegetables. Top with olives, then more enchilada sauce, and finally some of the cheese.
Repeat layers until pan is full.
Add a final layer of tortillas, enchilada sauce, and cheese.
Bake uncovered at 375°F for 25-30 minutes. If frozen, thaw before baking, or lower the temperature to 350°F and allow about an hour and fifteen minutes, covering the top of the casserole with foil once the cheese is browned, to prevent burning.