Freezer Chicken Enchiladas
Freezer Chicken Enchiladas are a convenient and delicious make-ahead meal with tender shredded chicken, a savory enchilada sauce, and gooey cheese wrapped in soft tortillas—perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 55 minutes (from frozen)
- Total Time: 1 hour 10 minutes
- Yield: 8 enchiladas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 flour tortillas (8-inch)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- In a large bowl, mix shredded chicken, 1 cup of cheese, sour cream, cumin, garlic powder, onion powder, salt, and pepper.
- Spread 2 tablespoons of enchilada sauce in the bottom of a 9×13-inch baking dish.
- Divide the chicken mixture evenly among the tortillas, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- To freeze: Cover tightly with foil and label. Freeze for up to 3 months.
- To bake from frozen: Preheat oven to 375°F (190°C), cover with foil and bake for 40–45 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Garnish with cilantro or green onions if desired before serving.
Notes
- Use rotisserie chicken to save time.
- Swap red enchilada sauce with green for a different flavor profile.
- Can also be baked fresh—just reduce baking time to 25–30 minutes covered, plus 10 uncovered.
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Find it online: https://ukfinda.com/freezer-chicken-enchiladas/