Casseroles have always been some of the best comfort meals in North America. The best part about casseroles is their versatility. You can put virtually anything in a casserole and it will taste amazing! Enchiladas belong to the same family of comfort food, but they come from Mexico. Combine enchiladas with a casserole and you have the ultimate comfort meal for people of all cultures. It is hot, saucy, heavy, and delicious. Add extra ingredients to your enchilada casserole and make it your own.
You actually don’t need any sides with an enchilada casserole, as it contains almost all food groups! However, if you’d like to add something to your meal, you should add something fresh. Because casseroles are so hefty, they pair well with fresh vegetable salads or baked vegetables.
To freeze a chicken enchilada casserole, you have to wait for it to cool down. Then, wrap it in cling film or foil and place in the freezer. Though you can wrap the whole casserole if you have enough space in the freezer, we recommend wrapping each portion individually. That way you will be able to reheat it portion by portion.
4 cups diced cooked chicken
1 can cream of chicken soup
8 oz. (1 cup) sour cream
2/3 cup milk
1 (4 oz.) can dice green chiles (or fresh)
2 Tbsp. dried minced onion
1 tsp. garlic powder
pepper, salt to taste
12 corn tortillas
2-3 cups shredded cheddar cheese
In a large bowl, combine soup, sour cream, milk, chili, garlic, onions, and black pepper.
Lay the layers in a greased baking dish:
– 6 tortillas
– 3 cups chopped chicken
– Half the sauce
– Half grated cheese, And repeat again: tortillas, chicken, sauce, cheese.
Bake for 30-40 minutes until golden brown and bubble.