Before going out of town the other week, I bought a large pack of chicken breasts. I made one meal, and then realized I wouldn’t be around to use the rest. Instead of just throwing it all in the freezer, I quickly cooked it in my pressure cooker, shredded it in my mixer, divided it into bags, and then stuck in the freezer.
I was glad to have it when I got home. By the time I got back from Nashville, grocery store shelves were pretty bare because of the big snow we had, and more snow was coming. I ended up not buying any meat and depending on what I had in the freezer. This recipe is one way I used the chicken.
Mexican casseroles are easy and fun to make. This one uses several canned products making it a good for days when the frig is rather bare. It’s even easier if you have precooked chicken in the freezer as I did.
Not all enchilada sauce is gluten free, so be sure to read the label. If you don’t have any, you could make your own, or try using tomato sauce or salsa. I actually did not use a full package of taco seasoning. If you use a full pack you might not need the spiciness of the enchilada sauce, making tomato sauce a good choice. We don’t like our food very spicy, though.
We all really enjoyed this, and I’m sure I will be making it again before too long.
- Grease a 2 quart casserole dish.
- Spread the refried beans over the bottom of the dish.
- Drain the corn and spread over the beans.
- Heat the chicken in a skillet, add the taco seasoning mix and water according to package instructions.
- Put the chicken over the corn in the dish.
- Spread about half a can of enchilada sauce over the chicken.
- Top with shredded cheese.
- Bake at 350 degrees 20 – 30 minutes until hot through.
- Let it rest about 10 minutes before eating.
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