Print

Easy Cheesy Freezer-Friendly Chicken Enchilada Casserole

Easy Cheesy Freezer-Friendly Chicken Enchilada Casserole - featured image
Print Recipe

A comforting, cheesy chicken enchilada casserole that’s freezer-friendly and perfect for make-ahead meals. Layers of shredded chicken, tortillas, cheese, and enchilada sauce create a melty, flavorful dish.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (or 3 cups cooked shredded chicken, rotisserie works great)
  • 9 medium flour tortillas
  • 2 1/2 cups enchilada sauce (store-bought or homemade)
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup finely chopped white or yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 cup sour cream or Greek yogurt (optional)
  • 1 tablespoon olive oil or cooking spray
  • Fresh cilantro, chopped (optional, for garnish)
  • Salt and pepper to taste

Instructions

  1. If not using pre-cooked chicken, poach chicken breasts in simmering water for about 15 minutes until cooked through (internal temp 165°F). Let cool slightly, then shred using two forks or a stand mixer.
  2. In a skillet over medium heat, warm olive oil. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  3. In a large bowl, combine shredded chicken, sautéed onions and garlic, ground cumin, chili powder, sour cream (if using), and enchilada sauce. Stir well and season with salt and pepper to taste.
  4. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
  5. Spread a thin layer of enchilada sauce on the bottom of the dish. Place 3 flour tortillas to cover the bottom. Spread one-third of the chicken mixture evenly over the tortillas. Sprinkle one-third of the shredded cheese over the chicken. Repeat layering two more times, ending with cheese on top.
  6. Cover casserole with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  7. Let casserole rest for 10 minutes before slicing. Garnish with chopped cilantro if desired.
  8. To freeze: assemble casserole in a freezer-safe dish, cover tightly with foil, and freeze up to 3 months. To bake from frozen, thaw overnight in fridge, bake covered at 375°F for 40 minutes, uncover and bake 15 more minutes until bubbly.

Notes

Sauté onions and garlic for depth of flavor. Use just enough sauce to keep tortillas moist but not soggy. Shred chicken finely for even flavor distribution. Cover casserole while baking to retain moisture, remove foil near end to brown cheese. Freeze in portions for convenience. Thaw overnight before baking for best results.

Nutrition

Keywords: chicken enchilada casserole, freezer-friendly casserole, make-ahead dinner, cheesy chicken casserole, easy enchilada recipe

Find it online: https://prismtaste.com/easy-cheesy-freezer-friendly-chicken-enchilada-casserole-recipe-to-make-ahead/