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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!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Casserole
Cuisine: Mexican
Servings: 8 servings

Ingredients

Filling

  • 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!)

Enchilada Sauce

  • 2 (720mL) jars passata (strained tomatoes)
  • 1 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp salt

Pulled Chicken

  • 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
  • cilantro
  • salsa
  • sour cream
  • Lime wedges

Instructions

  • 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!