We all know life gets busy. I have found that cooking freezer meals on the weekends makes weeknight dinners a breeze. This rigid planning has been a life saver this week. I’ve been battling a cold while also attempting to stay on top of my work and gym time. On top of all of that, I also have a house guest.
Freezer it is.
I’m sharing two easy freezer recipes this week. The first is Chicken Tortilla Casserole. This recipe is made even easier by using a rotisserie chicken from the grocery store.
3 cups cooked chicken (I shredded a rotisserie chicken from A&P)
1 teaspoon of: cumin, garlic powder, chili powder, smoked paprika and salt
1/4 teaspoon of black pepper
Shredded pepper Jack cheese
8 corn tortillas
1 can of black beans
1 red pepper, diced
1/2 onion, diced
1 jar of tomatillo sauce
Pre-heat oven to 375 degrees
Shred/chop chicken. Toss with seasoning. Saute red pepper and onion in a teaspoon of olive oil. Add black beans to pan and saute until warm. Set mixture aside. Spray a large casserole dish with non-stick cooking spray. Start with 4 tortillas on the bottom and layer with chicken, bean & pepper mixture, tomatilla salsa, and cheese. Repeat layering steps one more time. Pop in the oven for 30 minutes until the cheese is nice and bubbly and all the ingredients are warmed up.
Now is the hardest part. You have to resist eating it immediately. Let the casserole cool and then cut into individual pieces. I put two pieces in 1 large freezer bag.
To re-heat, simply pre-heat your oven to 375 degrees and bake for 1 – 1.25 hours. The microwave works fine too but everything is better in the oven!