We love our chicken enchiladas, so we make a dozen at a time by stacking one layer on top of the first in our 8 x 8-inch baking dish. If there are any leftovers we freeze them in individual servings (2 enchiladas each) for a delicious meal during the busy work week. This is a great recipe for using up leftover roasted chicken, but if you don’t have any, quickly cook half a chicken breast by sautéing, grilling, or even just boiling it. Deboning a rotisserie chicken also works, or cook a whole chicken in a slow cooker. Chop up the meat and freeze in baggies of 2 cups each. (Thaw one baggie for this recipe.)
We recommend using firm corn tortillas (like Food for Life’s sprouted corn), so they’ll keep their shape. If the tortillas are too soft, they’ll break apart, in which case you can simply call it Chicken Enchilada Casserole and scoop it out!
If you’re using leftover chicken and pre-grated cheese, this will take less time to make. Don’t worry about the “Involved” rating. The recipe is not difficult–it just has a number of steps.
Although we use our 8 x 8-inch baking dish and make two layers, feel free to make this in a larger, rectangular dish with one layer (or cut the recipe in half if you don’t want as much).