Freezer Meal Group - October 2010

I need to catch up on the freezer meals I have made. I always put a label on them that they can find the recipe on the blog so it is a bit rude of me to not keep on top of that.

Again, I apologize for the lack of posting. I was doing better then the headaches in addition to family obligations put the kibosh on that. Hopefully, I can get back on track and the three freezer meal posts will be a good start.

This freezer meal was a big hit both at home and elsewhere--at the November exchange I received rave reviews from a couple other swap members.

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Layered Chicken Enchilada Casserole
from Sparky

1 Tbsp canola oil
1 medium onion, chopped
3 cups chicken, cooked and shredded
1 (4 oz) can green chilies, diced
1 pkg taco seasoning mix
1/3 cup water
8 corn tortillas
1 (10 oz) can kidney beans, drained
1 (10 oz) can black beans, drained
1 cup frozen corn
2 cups shredded cheese (any combination mexican blend, cheddar, monterey jack)
10 oz homemade enchilada sauce or 1 (10 oz) can enchilada sauce

Grease 9x13 baking dish. Heat oil in large skillet. Cook onion, stirring occasionally, until tender. Remove from heat. Stir in chicken, chiles, water, and seasoning mix. Simmer until most of the water is absorbed. Remove from heat; add beans and corn. Spread half of enchilada sauce in bottom of baking dish. Layer half of tortillas in prepared baking dish, overlapping if necessary. Spoon half of chicken mixture over tortillas and sprinkle with half of the cheese. Make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Top with enchilada sauce and remaining cheese. Cover with foil. Freeze.

To serve: Thaw. Bake at 350 degrees for 30-35 minutes or until heated through and cheese is melted.

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