I made a chicken enchilada casserole with one of the pre-cooked chicken breasts that I froze last week during my mini freezer cooking sessions. I can make this recipe using either a crockpot, the Pampered Chef Deep Covered Baker (shown below) or in a casserole dish.
What I love about this recipe is I can make it year round. During the hot months, I can throw it in the crockpot and cook it in my garage or I can use the Baker; depends on whether I want to put it together earlier in the day or right before dinner. In the colder months I can use a casserole dish and use the oven or any of the other two methods.
Here is the recipe which I found on cooks.com. I adapted it to fit my family, so if you want to read the unchanged version read it online at the link above.
Chicken Enchilada Casserole
2 whole chicken breasts, poached
1 14.5 oz can of mild red enchilada sauce (gluten free version for us)
1 small can green chili chilis
8 oz grated cheese (Jack, Cheddar, Sharp)
12 small corn tortillas
chicken broth
1. The night before defrost the frozed pre-cooked chicken breasts.
2. Shred the chicken into a bowl.
3. Mix the chicken with the enchilada sauce and chicken broth
4. Spread the small can of green chilis at the bottom of the dish.
5. Cover with layer of tortillas and a layer of chicken, followed by a layer of cheese.
6. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.
Bake in a 350 degree oven or in the crockpot on high for 1 hour or 18-20 minutes in the microwave using a dish like my Pampered chef baker.
