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Freezer Chicken Enchiladas

Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course

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

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles.
  3. 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.
  4. 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.*
  5. Place into oven and bake for 15-20 minutes, or until bubbly.
  6. 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.