This freezer-friendly chicken enchilada casserole dish is a family favorite and I love making it for Sunday night dinner. This recipe does not take too long to make, and you can even save your food for later. You can switch up any ingredients to make things more interesting and the dish will still be delicious!
This Freezer-Friendly Chicken Enchilada Casserole Is A Real Pleaser!
For this chicken enchilada casserole, you will need penne pasta, shredded Mexican-blend cheese, shredded cooked chicken or turkey, black beans, diced tomatoes, red bell pepper, green chilies, scallion, sour cream, salt, black pepper, and paprika.
You can replace some of the ingredients as needed. Try using bow-tie pasta, rotini pasta, rice, shredded cheddar cheese, pork, beef, red beans, chopped cherry tomatoes, jalapenos, onions, cumin, and chili powder.
Start by preheating your oven and cooking the pasta. In a freezer-safe container, combine all the ingredients. Mix everything well, making sure the sour cream and cheese are spread out adequately. Bake your enchilada for about 30 minutes or until the cheese is hot and melted, but make sure to check, as it may be quicker depending on your oven and the ingredients you use.
Freezing and Unfreezing the Casserole
If you need to save this meal for a later time, you can prepare everything as directed, but do not bake it. Cover your freezer-safe container with foil, label, and date. Save the cooking directions as well for later. When you are ready to prepare this from frozen, place the container in the fridge overnight to thaw, and then bake at 350 degrees F as directed.
To save any leftovers, place your sealed or covered container into the fridge. This meal should last up to four days. You can warm it up while covered in the oven for about 30 minutes.
Enjoy your freezer-friendly chicken enchilada with some salsa, guacamole, or with huevos rancheros for brunch.
Freezer-Friendly Chicken Enchilada CasseroleCourse: Main MealCuisine: Diabetes-friendly, Heart-friendly, Freezer-Friendly
Enjoy this tasty chicken enchilada casserole without the fussy tortilla wrapping!
Prepare 4 servings for now and 4 for the freezer.
15 oz (375 g) black beans, rinsed, drained
15 oz (375 g) diced tomatoes with their juice
3 cups (384 g) shredded Mexican-blend cheese
2 1/2 cups (320 g) shredded cooked chicken
1 1/2 cups (192 g) penne pasta
4 oz (100 g) diced green chilies
1/2 cup (64 g) diced red bell pepper
1/2 cup (64 g) sour cream
2 tbsp chopped scallion
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
- Preheat your oven to 350 F (176 C).
- Cook the pasta according to packet directions.
- Using a freezer-safe, 9-by-13-inch aluminum foil baking pan, mix the pasta, chicken, cheese, black beans, tomatoes, bell pepper, green chillies, scallion, sour cream, paprika, salt, and pepper. Mix them well.
- Cover the baking pan with aluminum foil.
- Bake for about 35 minutes, or until the cheese has melted.
- Serve and enjoy!
Looking to try another delicious freezer-friendly meal? Check out this Freezer-Friendly Squash Pasta Bake recipe!