Layered Enchilada Casserole (Freezer Meal)

By KeyIngredient

Ingredients

• 2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook) (use 2 green bags ckn)
• 1 can diced tomatoes, drained (15 oz)
• 1 can black beans, drained (15oz)
• 1 tub Santé Fe Blend Philadelphia Cooking Crème
• 2 cup shredded cheese. (use lots of 4 blend mexican cheese)
• 3 flour tortillas (I used 6 inch

Details

Adapted from joyful-mommas-kitchen.blogspot.com

Preparation

Step 1

1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.

2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 freezer pan. I buy the foil ones. (Pans need to be deep) Top with 1 flour tortilla.

3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.

4. Double wrap in heavy aluminum foil to prevent freezer burn. Label.

Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.