FREEZER MEAL: CHICKEN ENCHILADA CASSEROLE

I have to be honest. The next few months for us are going to get really crazy over here. 

With all this craziness going on, the last thing that I want to do is cook every night.

We decided that meal planning would be a great idea for us to save some time and some money. We sat down together and searched online for some quick and easy meals for weekly meal planning. We were searching on Pinterest when we found prepared freezer meals. Genius!!! Prepare it, freeze it, take it out and cook it! For whatever reason I just couldn't believe that something made ahead of time and froze would still taste okay after reheating. Well..we prepared it, froze it and had it last wee for dinner. Delish!! Who would have thought?!?! Over the next few weeks, I will be sharing with you all the different prepared freezer meals that we make, so if interested you can make them too!

Easy peasy lemon squeezy!!

Chicken Enchilada Casserole

4 cups cooked chicken breasts cut up or shredded

1 tsp garlic salt

1 cup sour cream

1 can cream of mushroom soup

2 cups Mexican cheese (1 c. Monterrey, 1 c. cheddar is a good option)

4 ounce can of green chilies

1 bag of "warm" white corn tortillas 

1 disposable casserole dish

TO FREEZE

Season, cook, and dice chicken. Combine all ingredients except chicken and cheese and set aside. We warmed all of the tortillas by simply adding a little oil to a skillet and heated them in the pan for about 1 minute on each side. We then ripped them into medium pieces and set aside. Place 1 cup of cheese aside for topping. Place approximately 1 heaping Tbsp of filling on the bottom of the disposable casserole dish to cover the entire bottom, then layer pieces of enchiladas, chicken and cheese. Repeat until you have filled the casserole pan. Cover with plastic wrap, puncture a few holes in the plastic, and cover with tin foil. 

TO PREPARE

Preheat oven to 350. Remove enchilada casserole from freezer, leave foil on pan and cook for approx. 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese are completely melted. 

***Note: Since you are freezing the meal, we found it best to take it out the night before or the day of and let it thaw a little bit before cooking it, otherwise it will take forever to cook!! We learned that the hard way I guess. Right now I have a freezer pot roast meal in the crock pot cooking at home. The house is going to smell so yummy when I get home tonight after work!

So what do you think? Is this something you might try? 

If you do try this, I would love your feedback on what you think!!

Linking up with...

-KIMBERLY-