Freezer Meal - Southwest(ish) Cheesy Chicken and Brown Rice

In college, I dated a guy who taught me to make an amazing chicken dish.  I loved it and cooked it for years.  Then, I forgot that it even existed until a friend asked me for the recipe a few weeks ago.  I believe that I have recreated it and even made it a little bit better.

2 boneless, skinless chicken breasts (approx 2 cups) cooked & chopped/shredded
4 cups cooked brown rice
3/4 cup frozen corn
1 15 oz can black beans, drained & rinsed
1 cup sour cream (I prefer light)
1 4 oz can green chilies
1 cup chunky salsa
1 can enchilada sauce
1 cup grated sharp cheddar
salt, to taste
extra cheddar for topping
1-2 cups crushed tortilla chips

Preheat oven to 350.  Combine all ingredients except extra cheddar and tortilla chips.  Spray 9X13 pan with cooking spray.  Spread tortilla chips in the bottom of the pan.  (This layer can be as thick or thin as you like it.  I like to leave the crushed chips fairly large, more like crunched chips.)  Spread the rice mixture on top of the chips then top with your extra cheese.  Bake for 20-25 minutes or until warmed through.

To freeze, make the casserole in an oven proof dish but do not bake.  Cover with foil or a tight fitting lid.

*Note, my little family could never eat a whole casserole and we're not big "leftovers" people.  I split this into 3 smaller dishes so that I can bake one and freeze two.  (It also helps with portion control!)  I have bought several Pyrex dishes with lids for freezer cooking and have found them to be a fantastic investment.  I just bought one every couple of weeks until I had a solid supply.