Leftover Chicken Enchilada Casserole Recipe

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This week was an especially busy one for me and the kids. I was going to be in and out of the house a lot. I wanted the kids to have something healthy for lunch that they could easily make themselves in my absence. For dinner on Sunday night I crocked a batch of chicken for crockpot chicken tacos, making sure to make a little extra so we had left overs. We also had some sauteed peppers and onions and Spanish rice. Crockpot. This is one of my favorite meals to make. Not only is it easy to make and delicious, but I can crock extra chicken and make leftover lunches for the whole week. It was the perfect solution to our busy week.

Making a chicken enchilada casserole recipe from crockpot chicken tacos is a no brainer and so easy to do, especially with the new Reynolds™ heat & eat disposable containers I picked up from Target. I love these containers because they make lunch time so easy for my kids when I can’t be there to make a healthy lunch for them. They are are great alternative to plastic containers because they are made from renewable materials, can easily go from fridge to microwave and are fully recyclable.

Ready for this delish leftover recipe? Let’s get to it.

Step 1 – dice the sauteed peppers and onions

Step 2 – combine chicken, veggies and rice in a bowl and combine with 1-2 cups of enchilada sauce

Step 3- scoop mixture into Reynolds™ heat & eat containers

Step 4- top with cheese and diced tomatoes

Step 5- cover and refrigerate

Step 6- when ready eat, remove lid from the container, microwave on high for 1 minute 30 seconds. Stir and cook for another minute. Top with sour cream (optional) and enjoy!