Recipe Background
Easy preparation meets taste sensation! Let us introduce the best solution to your busy week meal-planning dilemmas, Freezer Chicken Enchiladas! This flavorful, tender chicken welcomes the zesty, sauce-covered tortillas, deliciously blending together like they've known each other for years. These easy-to-prep and always-ready Freezer Chicken Enchiladas will become a guest and family favorite for sure! And a favorite fix for you too! So, get out the welcome wagon and let these enchiladas roll on out!
Easy preparation meets taste sensation! Let us introduce the best solution to your busy week meal-planning dilemmas, Freezer Chicken Enchiladas! This flavorful, tender chicken welcomes the zesty, sauce-covered tortillas, deliciously blending together like they've known each other for years. These easy-to-prep and always-ready Freezer Chicken Enchiladas will become a guest and family favorite for sure! And a favorite fix for you too! So, get out the welcome wagon and let these enchiladas roll on out!
Ingredients
- 2 1/2 cups enchilada sauce divided
- 2 cups rotisserie chicken diced
- 1 1/2 cups cheddar cheese shredded, divided
- 1/2 cup sour cream plus more, to taste, for garnish
- 1/4 cup fresh cilantro leaves chopped, plus more, to taste, for garnish
- 1 (4-ounce) can green chiles diced
- 12 (6-inch) flour tortillas warmed
Directions
- Preheat the oven to 375 degrees F.
- Grease a disposable aluminum pan.
- Evenly spread 1 cup of the enchilada sauce on the bottom of the pan.
- In a large bowl, combine the chicken, 1/2 cup of the enchilada sauce, 1/2 cup of the shredded cheddar cheese, the sour cream, the cilantro, and the green chiles together.
- Lay the tortillas on a flat surface and add 1/4 cup of the chicken mixture to the center of each.
- Roll the filled tortillas up and place them in the prepared pan, seam-side down.
- Top the enchiladas with the remaining enchilada sauce and the remaining cheese.
- Cover the pan with plastic wrap.
- Cover the plastic wrap with aluminum foil and make sure to secure the edges as tightly as possible.
- Freeze the covered enchiladas for up to 3 months.
- Preheat the oven to 375 degrees F.
- Transfer the covered enchiladas from the freezer and discard the plastic wrap.
- Cover the frozen enchiladas with foil.
- Bake the enchiladas for 30 minutes.
- Carefully uncover the enchiladas and bake until they are cooked through, about 15-20 minutes.
- Serve immediately with the extra sour cream and the extra cilantro.
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