Absolutely! If you freeze before, I like to defrost and then bake :)

I’m rewriting all of my recipes for this exact reason, A. I’m sorry about the confusion–Yes, you want to cook the chicken and shred it–boiling it is easiest, for sure. After you shred it, add it to the pan and when you “cook” it, you’ll essentially just be melting the cheese and warming the sauce. Are you making enchiladas or just the bake?

If my instructions here aren’t clear, please let me know here or email me at becca@mycrazygoodlife.com and i’ll walk you through this step by step.

Thank you for calling this my attention, please know we are crazy busy rewriting each recipe for this exact reason–lots of details for newer chefs :)

I’m assuming you want us to boil the chicken, shred it, then allow it to cook longer in the oven? For us novice chefs, you’ve left one really confused by the direction. Still trying to get the hang of it all. :) Thanks!