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.
I realize it can be difficult to find gluten free enchilada sauce, but I happened to have some. 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 spicyness 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.
- 1 can refried beans
- 1 can sweet corn
- ½ can gluten-free enchilada sauce (or try tomato sauce or salsa)
- 2 cup shredded cooked chicken
- 1 package taco seasoning mix (McCormick)
- shredded cheese
- 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.