Description
A spicy, cheesy enchilada casserole that freezes beautifully and feeds the whole family on a busy weeknight.
Ingredients
3 cups shredded cooked chicken
2 cups shredded cheddar or Mexican blend cheese
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
8 corn tortillas
1 chopped onion
1 can (15 oz) black beans, drained
1 ½ cups enchilada sauce
1 tablespoon olive oil
Chopped fresh cilantro (optional)
Sour cream or plain Greek yogurt (optional)
Instructions
Preheat oven to 375°F if baking immediately.
Heat oil in skillet, sauté onion 4 minutes.
Stir in spices, beans, and chicken. Remove from heat.
In a freezer-safe 9×13 dish, layer some enchilada sauce, 4 tortillas, half the filling, and cheese.
Repeat layers with remaining ingredients.
Cool completely, wrap in plastic then foil, label, and freeze.
To bake from frozen, remove wrap, cover with foil, and bake at 375°F for 45 minutes. Uncover and bake an additional 20-25 minutes until bubbly and golden.
Notes
Use rotisserie chicken for faster prep.
Substitute black beans with chickpeas for a new twist.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Calories: 360
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
Keywords: freezer chicken enchilada, chicken casserole freezer meal, easy freezer recipes