How to Make and Freeze Chicken Enchilada Casserole – Step-by-Step Recipe

Step 1: Cook the Chicken

• Start by seasoning your chicken with olive oil, cumin, chili powder, paprika, onion powder, garlic powder, salt, and pepper. Mix well to coat.
• Option A (Stovetop): Place the chicken in a large skillet with ½ cup water or broth. Cover and simmer for 15–18 minutes, turning occasionally, until cooked through and tender. Shred with two forks.
• Option B (Tandoor-Style): For added flavor, thread the seasoned chicken onto skewers and roast in the CH02 Clay Tandoor Oven for 10–12 minutes, until lightly charred and fully cooked. Remove and shred.

Step 2: Prepare the Filling

• In a bowl, mix shredded chicken with:
  • 1 cup of enchilada sauce
  • Black beans
  • Corn
  • Diced onions
  • Half of the shredded cheese
  • Optional: chopped cilantro for brightness
• This filling is flavorful, fiber-packed, and protein-rich—great for a freezable dinner recipe that actually satisfies.

Step 3: Layer the Casserole

• Grease your 9×13-inch casserole dish.
• Layer as follows:
  • ¼ cup enchilada sauce spread at the bottom
  • A layer of corn tortillas (tear them to cover fully)
  • Half of the chicken filling
  • Another layer of tortillas
  • The rest of the chicken filling
  • Final tortilla layer + the rest of the enchilada sauce
  • Sprinkle the remaining cheese on top

Step 4: Freeze for Later

• If making ahead:
  • Let the dish cool completely.
  • Wrap tightly in plastic wrap, followed by foil, or use a freezer-safe lid.
  • Label with the date and Freezer Chicken Enchilada Casserole – Bake at 375°F for 45 mins from frozen.
• Can be frozen for up to 3 months.

Step 5: Bake and Serve

• If Baking Immediately (Fresh):
  • Preheat oven to 375°F (190°C)
  • Bake uncovered for 25–30 minutes, or until hot and bubbling.
• If Baking from Frozen:
  • Preheat oven to 375°F
  • Keep casserole covered with foil and bake for 35 minutes, then uncover and bake an additional 10–15 minutes until cheese is golden.

Step 6: Garnish and Serve

• Top each serving with:
  • A dollop of sour cream
  • Fresh cilantro
  • Sliced avocado
  • Jalapeños (for a kick)
• Serve with a side of Spanish rice or a light salad. Your make ahead enchilada bake just became the star of your weekly rotation!

Pro Tips 

• Use shredded rotisserie chicken: if you’re short on time.
• Layer tortillas loosely: Overlapping too tightly can cause sogginess.
• Freeze in individual portions: for grab-and-go lunches.
• Tandoor chicken hack: You can freeze shredded tandoor-cooked chicken separately for future casseroles.