Chicken Enchilada Casserole

This recipe is part of the latest 21 Gluten Free Meals from Costco Plan.

I love this enchilada casserole. I love that I can make it all at once and freeze it, or that I can make the chicken and tomatoes in the slow cooker in a larger batch and freeze in meal size portion. Then make this casserole using the frozen chicken and tomatoes.

When making ‘ranchero chicken,’ I prefer to make it with 1 lb. of  chicken breast and 1 lb. of chicken thighs. I like the flavors that the thighs add to sauce, and I like the way that the two types of chicken meat work together and shred together. I also love how the acidity from the tomatoes helps break down the chicken into perfectly tender shreds.

For the Gluten Free Costco Plan, here is how you can make the slow cooker chicken tortilla soup and this enchilada casserole, almost at once. Note that this fills my 6 quart slow cooker almost to the top, so if you have a smaller one, you might have to do in two batches.

1. Slow Cook the following for 8 hours.

• 2 lbs. chicken breast
• 2 lbs. chicken thighs
• 3 cans tomato sauce (or diced tomatoes)
• Couple tablespoons homemade taco seasoning, or favorite tex-mex spices
• Salt and pepper

This will give you 4 meals worth of chicken-tomato mixture.

(You can add more spices once it has cooked and you taste it.)

2. Shred the chicken in the sauce.

3. Divide in half and lightly drain the portion that you will use for this chicken enchilada casserole.

4. Make a double batch of the  Slow Cooker Chicken Tortilla Soup using half of the chicken-tomatoes mixtured and drained juices. Let cool completely and then freeze in 2 large containers or plastic freezer baggies.

5. Make a double batch of this Chicken Enchilada Casserole using the lightly drained chicken-tomato mixture. Eat one, freeze the other. Recipe below is written to make 2 9×13 pans. 

Print Recipe

Chicken Enchilada Casserole

Prep Time20 mins

Cook Time20 mins

Servings: 8 persons

Ingredients

• 2 portions/batches of the ranchero chicken mixture (below)
• about 30 corn tortillas
• 2 to 2 1/2 cups of shredded cheese
• Corn, as side dish

Instructions

• 1 lb. chicken breast
• 1 lb. chicken thighs
• 2 15 oz. cans tomato sauce (or diced tomatoes will work too)
• Couple tablespoons homemade taco seasoning, or favorite tex-mex spices
• Salt and pepper