Freezer-Friendly Enchilada Stack Casserole
This Freezer-Friendly Enchilada Stack Casserole is a delicious, healthy spin on a classic Mexican recipe – be prepared to take your meal prep to the next level!
I woke up this morning feeling so incredibly stressed and overwhelmed by life today. That ever happen to you on a Monday?
I feel kinda guilty for just spending the weekend relaxing. I did a whole lot of nothing to be honest, and it was reallyyyyyyyy fabulous. I made my favourite seared tuna rice bowls and watched endless reruns of Grey's Anatomy on Netflix. Then I ate copious amounts of chocolate that was made possible by a winter run I went on earlier in the day. Exciting, I know. I clearly needed the downtime.
And now it's a brand new week, but there's so much to do, so much to organize, and you're paralyzed by your own anxiety about the upcoming week and endless projects that seem impossible to complete.
Ughhhh, yep I've been there. I AM there.
Meal prep, however, makes the stress of the week actually seem manageable. It's honestly the one thing that kinda keeps me together, is the fact that I know I can depend on freezer meals and batch cooking to keep me sane and looking forward to lots of good food. And even beyond the fact that the food is delicious and something to savour (I'm so modest ehh?), I think wholesome, nutritious food just energizes you in a way that is invaluable to your everyday productivity.
I mean, it sure helps to look in the freezer too when you've forgotten to eat/make lunch or dinner again and need to pull something together quick.
Thank god for microwaves and ovens, right?! Anyway, let's get right down to the nitty gritty of this fab Freezer-Friendly Enchilada Stack Casserole.
You'll be surprised to learn how easy pulled chicken is to make.
And how amazing it is for meal prep since it is so versatile. Boil it in water for 15-20 minutes, then pull it apart with two forks once it's cooled. Now comes the seasoning part – throw it back in the frying pan and start sauteeing, then add your broth and simmer. Put it in everything from soups and salads to burritos and casseroles!
You're now on the way to soft and tender pulled chicken that's full of flavour!
And OMG you HAVE to use real authentic corn tortillas for this casserole! You can sometimes find them in your local grocery store. I see mine in the bread section of my local Loblaws and Freshco at different times throughout the year so I buy them in bulk and freeze them.
They're best fresh if course (for tacos, etc) but they more than do for this Enchilada Stack Casserole. And it beats buying flour tortillas if you're attempting to make authentic-tasting Mexican food!
If you can't find them in your local store, check international grocery stores or specialty Mexican/Latin stores (we have a small store/restaurant chain in Canada called LaTortilleria that I absolutely love, for instance). You could probably even buy 'em off Amazon.
It's worth it. Trust me. I don't play when it comes to Mexican food!
Here are a few tips for assembling this Freezer-Friendly Enchilada Stack Casserole:
- Use authentic, smaller corn tortillas
- Know how to layer it – shredded chicken and veggies go in between layers of corn tortillas
- Ladle your sauce ALL OVER
- Top with cheese
- Top with more toppings (I'm talking cilantro, sliced avocado, diced tomatoes, jalapenos…anything you want, really!)
- Eat and/or freeze in tupperware/foil containers (if you're freezing, skip the above step until you're ready to serve)
But why did I not make your traditional enchiladas recipe, you ask? Well, I really can't be bothered to roll up all the fillings inside the tortillas, and since I use the authentic ones they tend to be smaller in size than traditional flour tortillas. So, here we are with a stacked version that is easy to throw together, no rolling or fancy handiwork required and this thing freezes amazingly for quick and easy leftovers.
I know, I'm such a genius, right?
Actually, I was inspired by the stack method that I first saw on Gimme Some Oven, but everything everything else right down to the sauce and pulled chicken recipe is my own! I've been making enchiladas for years, and I'm obsessed. There's never enough variations I can try.
Will you be making this Freezer-Friendly Enchilada Stack Casserole? If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you cook up!
Freezer-Friendly Enchilada Stack Casserole
- 1 package authentic corn tortillas
- 2 red or yellow onions, diced
- 1 red and green bell pepper, dicd
- 1/2 cup Corn
- 2 cups grated cheese (can be mozzarella, cheddar...whatever you want!)
- 2 (720mL) jars passata (strained tomatoes)
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp salt
- 4 chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 cup chicken broth
- 1/2 cup salsa
- 1/4 cup cilantro, finely chopped
Additional Toppings (I wouldn't recommend freezing!)
- 1 avocado, sliced
- 1 plum tomato, seeded and diced
- sour cream
- Lime wedges
- Bring a large pot of water to a boil. Cook chicken immersed in water for 15-20 min. Let cool then pull apart with two forks.
- Meanwhile, in a large saucepan, mix together all ingredients for enchilada sauce and bring to a boil. Simmer sauce and cook for 10-15 minutes.
- Preheat olive oil over med-high heat. Add garlic, sauteeing for 30 seconds. Add chicken, chili powder, cumin and coriander, tossing to coat. Add chicken broth and salsa, bringing to a boil and simmering for 10 minutes. Stir in cilantro and remove from heat.
- Preheat oven to 350 F. Grease a large 9x13 casserole dish with olive oil or butter. Add 5-6 corn tortillas on bottom. Top with pulled chicken, onions, bell peppers and corn. Top with another 5-6 corn tortillas then repeat process until the casserole dish is filled.
- Pour enchilada sauce over the top of the casserole, using as much as the sauce as needed (I used all of it but you may not want your enchiladas so saucy!) Bake uncovered in the oven for 15-20 minutes. Top with additional toppings then serve!