Becca here with another recipe that freezes really well. The recipe 'as is' fills a 9x13 size casserole dish, so for freezing one for later, you could either split it into two smaller sized baking pans, or double the recipe two make two large casseroles. I think this is a great variation on the traditional red sauce Mexican food, and the sour cream adds just enough creaminess. By serving the enchiladas 'deconstructed' and layering the corn tortillas with the toppings instead of rolling each one individually, you save a of time without sacrificing any of the taste also. This was my original inspiration recipe. We had unexpected guests the last time I had this in the oven with the timer set to have for lunch after church so, unfortunately, I didn't get a photo, although it was nice to have a meal ready that could easily serve an extra four people the minute we walked in the door! Enjoy!!
Green Chile Chicken Enchilada Casserole (Freezer Friendly)
2-3 cups cooked chicken
24 corn tortillas
1 large can (28 oz.) green chile enchilada sauce (the Hispanic aisle at your local grocery store
should offer several different brands/varieties of this!)
8 ounces cheese (I use Cabot extra sharp, I like the white color of it with this dish)
2 cups sour cream
Pour about 1/3 of the green chile enchilada sauce into the bottom of a 9x13 baking dish. Top evenly with 6 of the corn tortillas. Top with 1 cup of sour cream, half of chicken, and 1/3 of cheese (1/3 cup). Repeat the layer (1/3 green chile sauce, using 12 corn tortillas this time, 1 cup sour cream, half of chicken, and 1/3 of cheese. For the last layer, use remaining 6 corn tortillas, remaining 1/3 of green chile sauce, and remaining 1/3 cup of cheese. Bake at 350 for 45 minutes. Let stand 5-10 minutes before serving. Enjoy!
To freeze: Cover tightly. When ready to use, thaw in refrigerator overnight. Remove 30 minutes before baking. Place into oven. Preheat to 350, and bake for 45 minutes, or until bubbly and heated through. Let stand 5-10 minutes before serving. Enjoy!