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Home » Recipes » Freezer Meals » Make Ahead Chicken Enchilada Casserole {Freezer Meal}

Make Ahead Chicken Enchilada Casserole {Freezer Meal}

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I am excited to share one of my new favorite recipes with you. It’s my make ahead chicken enchilada casserole. This recipe is so easy to make and all my kids love it, which is quite rare in my household. I use the words “make ahead” for a reason, because when I make this casserole I make it early in the day and put it in my fridge to be baked that night for dinner. Also I will often times make 2-4 extras and freeze them because it takes very little extra work and is a great freezer meal. In this recipe you layer corn tortillas, chicken, cheese and repeat and lastly top with green enchilada sauce. Easy peasy and adjustable to your likings. Sometimes we add onions, beans and corn to the layers which is also amazing, but for today I am going to show you how I make my simple kid friendly version that even grown ups love. It is one of our favorite meals!

Make Ahead Chicken Enchilada Casserole

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Step 1. Cook and shred chicken. Season with enchilada seasoning and green enchilada sauce.

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Step 2. Take out 14 corn tortillas and cut each corn tortilla into 6 equally sized pieces and set aside.

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Step 3.  Use a 9 x13 baking dish and pour a little green enchilada sauce on the bottom of pan.

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Step 4. Lay down tortilla triangles to cover all sauce.

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Step 5. Cover tortillas with a layer of shredded chicken.

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Step 6. Cover shredded chicken with a layer of cheese.

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Step 7. Cover layer of cheese with another layer of corn tortillas.

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Step 8. Repeat steps 5-7

Step 9. Pour remaining enchilada sauce over the top of casserole and spread evenly.

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Step 10. Sprinkle with cheese.

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Step 11. Bake at 375 degrees for 45-60 minutes or until sauce in bubbling and top is golden brown.

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Step 12. Top with chopped cilantro and fresh avocado.

Easy and kid friendly Make Ahead Chicken Enchilada Casserole. Perfect for those busy days!

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I am not kidding you, this casserole is so good! I hope your family loves it as much as we do. Have a great week!

Make Ahead Enchilada Casserole

Chicken Enchilada Casserole is a great freezer meal!
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: enchilada casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 503kcal
Author: Karrie

Ingredients

  • 6 chicken breasts cooked and shredded
  • 28 oz can green enchilada sauce
  • 1 packet of enchilada seasoning
  • 14 corn tortillas cut into 6 triangles each
  • 3 cups shredded cheddar cheese
US Customary - Metric

Instructions

  • Mix the pre-shredded chicken breast with enchilada seasoning and about half the can of green enchilada sauce. Set aside.
  • Using a pizza cutter, cut each tortilla into 6 equally sized triangles.
  • Spread a little green enchilada sauce on the bottom of a 9 x 13 in. baking pan.
  • Start layering by laying down the tortilla triangles.
  • Next a layer of chicken.
  • Then a layer of cheese.
  • Top cheese with another layer of tortillas.
  • Repeat the layering process 1 more time. cheese, chicken and then tortillas.
  • Pour the remaining green enchilada sauce over the casserole and sprinkle the top with remaining cheddar cheese.
  • Bake in a 375 degree oven for 45-60 minutes or until sauce is bubbling and top is golden brown.

Nutrition

Serving: 259g | Calories: 503kcal | Carbohydrates: 29g | Protein: 50g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 152mg | Sodium: 1350mg | Potassium: 753mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 4mg | Calcium: 351mg | Iron: 2.1mg
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

 

 

 

 

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October 13, 2014
Freezer Meals, Recipes

Comments

  1. Darla says

    July 26, 2021

    If you were to add the corn, beans and onions, which step and how much of each would you add?

    Reply
  2. Shellie says

    January 7, 2021

    My corn tortillas ended up like cornmeal after freezing it then baking it. I made it another time without freezing it first & it was perfect?? Any recommendations?

    Reply
    • Sue Calderon says

      August 6, 2022

      According to other recipe comments, you should assemble without baking, then freeze. Take it out of freezer, thaw out in refrigerator for 24 hrs, then bake.

      Reply
  3. Renee Rieser says

    December 2, 2020

    If you are going to freeze this, do you bake it then freeze it, or just freeze it after assembling and then bake it later? Thanks!

    Reply
    • Karrie says

      December 2, 2020

      I freeze it after assembling and then bake it later so it’s fresh and delicious on the day we are eating it!

      Reply
  4. Nicole says

    October 19, 2019

    My bottom layer was very firmly stuck to the bottom of my pan. I put the enchilada sauce down and put the tortilla pieces over that. Should I have put cooking spray first? Also wondered if you had a specific method for preparing the chicken?

    Reply
    • Karrie says

      October 21, 2019

      Yes, depending on your pan you might need cooking spray first. You can cook chicken up in so many ways – bake in the oven, slow cooker, instant pot or even on the stove top. Or you can buy rotisserie chicken too from the stores.

      Reply
  5. Kimberlee Anderson says

    December 13, 2018

    I was gifted a huge, freshly baked casserole after surgery. Sooo yummy! Since mine arrived pre-baked, would I be able to freeze it in individual serving containers? Would they then be microwavable for lunches?

    Reply
    • Karrie says

      December 15, 2018

      Yes that works, you can freeze in individual containers for sure. 🙂

      Reply
  6. Kim says

    September 21, 2018

    How did you pre cook your chicken breasts? Baked?Pan fried? Seasoned??

    Reply
  7. Hanna says

    March 28, 2018

    Could you give the amount of chicken needed in pounds? I just made this to take to a family and it looks really yummy. I used 3 chicken breasts instead of 6 because the only ones available were so large. The proportions look just fine, but I thought it would be nice to have the weight info since the weight of the chicken pieces can vary so much. Thanks for the recipe!

    Reply
  8. Gini says

    February 10, 2018

    Could you leave the tortillas whole (round) or is there a reason for cutting them into triangles?

    Reply
  9. Becky says

    January 28, 2018

    Is the green enchilada sauce spicy?

    Reply
  10. Susan says

    March 25, 2017

    5 stars
    I made this “Make Ahead Enchilada Casserole” and it was super recipe ever! Thank you for the awesome recipe. Can’t wait to make more them.

    Reply
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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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