Chicken enchilada casserole.

Two months of adjusting to life with a baby attached to me more often than not, and I think I may be getting the hang of it. (Tip: Don’t get too used to any “normal” – just roll with it.) To be honest, Little Man isn’t that much of a hassle in everyday life, although breastfeeding every 2-3 hours definitely creates a schedule I have to stick to.

That schedule means I’m more limited with my cooking. I definitely understand the value of casseroles and batch cooking, now! My latest Pinterest search led me to a wealth of make-ahead freezer meals that I’m looking forward to trying out. One of those meals was the Layered Enchilada Casserole. We had almost everything on hand already, and I figured if we didn’t like it, I wouldn’t worry with making one to freeze.

It turns out this one was a hit, and it made well even though I altered the recipe from Joyful Momma’s. I’ll be making it again, and have some waiting for us when I don’t feel like cooking.

Chicken Enchilada Casserole
serves 6-8

3 cups cooked, shredded chicken*
1 15 oz. can black beans, drained
1 15 oz. can kernel corn, drained
1 can green chiles
1 can mild enchilada sauce
2 cups shredded cheese
Tortillas chips

Preheat oven to 350F and grease a 2 quart baking dish. Mix chicken, beans, corn, chiles and sauce. Layer chicken mixture and tortillas chips in baking dish, ending with chicken mixture. Top with cheese, and bake for 20-25 minutes, or until cheese is melted. Serve warm with sour cream, sliced jalapeños, or whatever your heart desires.

*You can use canned chicken in a pinch; or you can boil chicken breasts until done, and shred them yourself. My new favorite trick is to shred them using my KitchenAid – just put the cooked chicken in the mixer bowl with the paddle attachment, and turn it on “Stir.” In a few minutes, you’ll have restaurant-quality shredded chicken!