Make-Ahead-Meal

I'm always looking for dishes I can make ahead and put in the freezer to be used during a busy week. This one has a double benefit, it makes such a large casserole (13"x9") that it can be easily divided into two (8"x8") casseroles. Freeze one and use the other for dinner tonight, or freeze them both and have it to fall back on for unexpected guests! Another favorite from the Penrose Park's Pantry community cookbook.

Chicken Enchilada Casserole

1 onions, diced
6 Tbsp. butter
1 (10 oz.) cans 98% fat free cream of mushroom soup
2 (10 oz.) cans 98% fat free cream of chicken soup
1 c. chicken broth
1 small can green chilies
1 roasted, seeded, diced
12 corn tortillas
3 lbs. chicken, boned and diced (I like to use plain rotisserie chicken)
1 lb. longhorn or sharp cheddar cheese, grated (use low-fat cheese for a healthier option)

Brown onions; add soups, broth, and chilies. Lightly grease your casserole pan, place a layer of tortillas in the bottom of the pan, sprinkle some chicken, cheese, and soup mixture. Layer again using all ingredients with the cheese as the last layer. Bake at 350 degrees for 30 minutes.

Tip:
If you freeze this dish you will need to cook it for at least an hour if going directly from the freezer to the oven. If you have time to let it thaw, then 45 minutes should be sufficient.

Break an Egg and don't be surprised if your family asks for this dish on a regular basis!