Print

Freezer Chicken Enchiladas Recipe

Freezer Chicken Enchiladas Recipe
Print Recipe

★★★★★

5.2 from 27 reviews

Delicious and convenient freezer-friendly chicken enchiladas made with leftover rotisserie chicken, melty cheddar cheese, and a flavorful enchilada sauce. Perfect for a comforting weeknight dinner or meal prep, these enchiladas bake up bubbly and cheesy with a creamy cilantro and green chile filling.

Ingredients

Scale

Filling

  • 2 cups leftover diced rotisserie chicken
  • 1/2 cup enchilada sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro leaves
  • 1 4-ounce can diced green chiles

Assembly and Topping

  • 2 cups enchilada sauce (additional, divided)
  • 1 cup shredded cheddar cheese (additional)
  • 12 6-inch flour tortillas, warmed

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to get it ready for baking the enchiladas.
  2. Make Filling: In a large bowl, combine diced rotisserie chicken, 1/2 cup enchilada sauce, 1/2 cup shredded cheddar cheese, sour cream, chopped fresh cilantro, and diced green chiles. Mix well until all ingredients are evenly incorporated.
  3. Assemble Enchiladas: Lay each warmed 6-inch flour tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll each tortilla tightly and place seam side down. Repeat until all tortillas are filled.
  4. Prepare Pans: Pour approximately 1/4 cup of enchilada sauce onto the bottom of four 5-inch disposable aluminum pans to prevent sticking and add flavor. Place 3 rolled enchiladas into each pan.
  5. Add Sauce and Cheese: Spoon the remaining enchilada sauce evenly over the enchiladas in each pan. Sprinkle the remaining shredded cheddar cheese on top to create a cheesy crust.
  6. Bake: Place the pans in the preheated oven and bake for 15-20 minutes, or until the sauce is bubbly and the cheese has melted and begun to brown slightly.
  7. Serve: Remove from oven and serve hot immediately for best taste and texture.

Notes

  • You can prepare the enchiladas in advance and freeze the assembled pans before baking for an easy meal later.
  • Substitute corn tortillas for a gluten-free version, keeping in mind they may be less flexible.
  • Use mild or hot diced green chiles depending on your spice preference.
  • For a creamier texture, add a little extra sour cream or a splash of heavy cream to the filling.
  • Leftover enchiladas keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Keywords: chicken enchiladas, freezer meal, rotisserie chicken recipe, easy dinner, Mexican casserole

Find it online: https://reemcook.com/freezer-chicken-enchiladas-recipe/