Layered Enchilada Casserole (Freezer Meal)
Layered Enchilada Casserole. Keeping a freezer stocked full of good meals is a great way to stay on track with meal planning and be prepared for busy days and evenings.
I love knowing that I always have 4 or 5 meals ready to just pop in the oven or drop in the slow cooker.
This Layered Enchilada Casserole is also one of the Top 10 Recipes on my site. People rave about how yummy this one is.
I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them.
The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer.
Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake.
No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.
Layered Enchilada Casserole (Freezer Meal)
I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake. No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.
Ingredients
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the slow cooker in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
8 oz cream cheese, soft
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
Instructions
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a ⅓ cup mixture on bottom of a pie plate or 8X8 freezer pan. I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn. Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.
Liked my Layered Enchilada Casserole? Try the Quesadilla Casserole
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