White Chicken Enchilada Casserole

This recipe is another of the recipes that I made last Saturday with Donna for my freezer meals. I put this into quart baggies so that I could spread it out and not get bored with eating leftovers of the same thing as often. I tried it tonight for dinner and it is fabulous so I am sharing it with you.



I got the recipe here. Passion For Saving

I didn’t change anything to make this. I did eat it topped with about 5 tortilla chips for crunch and found that it added 5 carbs to the count for me. I also ate it with salsa and next time I plan to add avocado as well. This recipe is a keeper.

White Chicken Enchilada Bake Ingredient for Meal Pack:

4 Chicken Breasts, cooked and diced

1 can Cream of Chicken Soup

1 can of Diced Green Chilies

1 container Sour Cream

½ Cup Onion, finely diced

1/2 cup Milk

1/2 teaspoon Garlic Salt

¼ tsp. Salt

¼ tsp. Pepper

Ingredients for Assembly:

1 (10 oz.) package tortilla chips

1 16 oz. Bag of Mexican Blended Cheese (Cheddar & Monterrey Jack)

Directions: Cook Chicken before Assembly Combine Diced Chicken, Cream of Chicken Soup, Chilies, Sour Cream, Onion, Milk, Garlic Salt, Salt & Pepper in a Large Gallon Size Ziploc Bag. Freeze Until Needed (Note: You may assemble in a Lasagna pan before freezing but the chips tend to be a little soggy using that method so I prefer to assemble before baking) Remove from Freezer and Thaw overnight in the Fridge Layer Chips & Chicken Sauce in a 9×13 Baking Dish, Top with all of the Cheese Bake for 30 Minutes on 350 Degrees! Serve with lettuce, tomato, salsa, avocado, hot sauce, etc.


7 responses to “White Chicken Enchilada Casserole

  1. how big of a container of sour cream?

  2. Sounds great. Thanks


  3. Wondering about the sour cream also. Did you make four meals out of it?

  4. What is carb count for this recipe?

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