Freezer Chicken Enchiladas
User Reviews
4.8
18 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
Freezer Chicken Enchiladas
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Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!
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Ingredients
- 2 cups leftover diced rotisserie chicken
- 2 ½ cups enchilada sauce divided
- 1 ½ cups shredded cheddar cheese divided
- ½ cup sour cream
- ¼ cup chopped fresh cilantro leaves
- 1 4-ounce can diced green chiles
- 12 6-inch flour tortillas, warmed
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Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and set aside, seam side down. Repeat with remaining tortillas and chicken mixture.
- Pour 1/4 cup enchilada sauce onto the bottom of 4 5" foil disposable aluminum pans. Add 3 enchiladas per pan; top with remaining enchilada sauce and cheese.*
- Place into oven and bake for 15-20 minutes, or until bubbly.
- Serve immediately.
Notes
- *MAKE-AHEAD: Cover enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 25-30 minutes.
- *TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until completely cooked through.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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