Freezer Meal - Chicken Enchilada Casserole

When you’re looking for a great freezer meal to bring to a friend or to have on hand for those nights you don’t feel like cooking, this chicken enchilada casserole is exactly the recipe for you.

4.23 from 31 votes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6 servings

Equipment

Ingredients

1 1/2 cups dry brown rice cooked according to package instructions
2 1/2 cups shredded chicken
2 cans 15 oz each black beans drained and rinsed
1 15 oz can green enchilada sauce (heat level of your liking, I usual do mild or medium)
1 15 oz can diced tomatoes
1/2 cup sour cream
1 teaspoon cumin optional
1/2 teaspoon salt
Dash of pepper to taste
2 cups shredded cheddar cheese

Instructions

Spray a dish (1- 9x13 inch baking dish or 2- 8x8 inch baking dishes or disposable pan(s)) with cooking spray.
Cook rice and chicken and shred chicken (see note for cooking chicken)*
Drain black beans
In a bowl combine shredded chicken, enchilada sauce, tomatoes, black beans, sour cream, and seasonings
Put rice at the bottom of the prepared baking dish, spoon chicken mixture on top of rice. Sprinkle the cheese on top.
Freeze or bake, cooking instructions below.
For baking from frozen, remove from freezer and bake at 350 degrees for 1 1/2 hours or until cheese is melted and center of the dish is warm.
For baking right after prepared - bake at 350 for 30-35 minutes, until cheese is melted and starting to turn golden brown on top.

Notes

*cook the chicken to your liking (poach it, bake it or fry it) or use a rotisserie chicken. I like making salsa chicken in the slow cooker for this casserole, just put chicken breasts and 1 jar of salsa in a slow cooker (high for 4 hours, low for 8) and shred the chicken to use in this casserole.

Nutrition information disclaimer: the nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition