Freezer Chicken Enchiladas Recipe
These Freezer Chicken Enchiladas are a convenient, flavorful, and versatile meal made with shredded rotisserie chicken, a creamy seasoned filling, and topped with melted colby-jack cheese and enchilada sauce. Perfect for make-ahead dinners, the recipe allows you to assemble and freeze the enchiladas for quick baking whenever you’re ready to enjoy a delicious Mexican-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 enchiladas (approximately 6 servings, 2 enchiladas per serving) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling Ingredients
- 1 tablespoon unsalted butter
- ¾ cup small diced sweet yellow Vidalia onion
- 1 tablespoon minced garlic
- 4 ounce can diced mild green chilis
- 1 ounce packet taco seasoning
- ¾ cup sour cream
- 3 cups shredded rotisserie chicken meat (white and dark meat from a 2 pound cooked, cooled rotisserie chicken)
- 1 cup shredded colby-jack cheese
Assembly Ingredients
- 12 (6 inch) fajita size flour tortillas
- 19 ounce can (approx. 2 cups) red enchilada sauce, divided
- 1 cup shredded colby-jack cheese (divided as ½ cup per pan for topping, total 2 cups)
- 2 tablespoons chopped fresh cilantro (optional garnish)
Instructions
- Prepare the Filling: In a skillet, melt the unsalted butter over medium heat. Add the diced Vidalia onion and sauté until tender and translucent, about 3-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Ingredients: Add the diced mild green chilis and taco seasoning packet to the skillet, stirring to combine. Remove from heat, then mix in sour cream, shredded rotisserie chicken, and 1 cup of shredded colby-jack cheese until evenly incorporated.
- Assemble Enchiladas: Preheat oven to 350°F (175°C) if baking immediately. Lay out a 6-inch flour tortilla and spoon a generous amount of the chicken filling down the center. Roll the tortilla tightly and place seam-side down into a greased baking dish. Repeat with remaining tortillas and filling, dividing evenly to make two pans if desired.
- Add Sauce and Cheese: Pour ½ cup of red enchilada sauce evenly over each pan of assembled enchiladas. Sprinkle remaining shredded colby-jack cheese (about ½ cup per pan) on top of the sauce.
- Bake or Freeze: If baking now, cover each pan with foil and bake for 20-25 minutes until the cheese is melted and bubbly. To freeze, cover tightly with foil and store in the freezer for up to 3 months. When ready to bake frozen enchiladas, bake covered at 350°F for 40-50 minutes until heated through and cheese is melted.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped fresh cilantro if desired before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- For a spicier version, substitute mild green chilis with hot or medium green chilis.
- Flour tortillas make for a softer enchilada but corn tortillas can be used for a gluten-free option (adjust cooking time).
- Freezing assembled enchiladas allows for easy meal prep, just be sure to thaw if possible before baking for best results.
- Can be made dairy-free by substituting sour cream and cheese with vegan alternatives.
Keywords: chicken enchiladas, freezer meal, Mexican dinner, rotisserie chicken recipe, easy enchiladas, make ahead dinner
Find it online: https://busyrecipe.com/freezer-chicken-enchiladas-recipe/