Freezer Chicken Enchiladas — Damn Delicious

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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!

​I love a good enchilada.

It doesn’t really have to be all that good if we’re being honest.

You could just have cheese and beans and I’ll be golden.

But I couldn’t do you guys like that.

So I made you sour cream chicken enchiladas instead.

You know, just to jazz it up a bit.

(But for those of you more health-conscious, plain Greek yogurt can be subbed!)

But what I really like about this recipe is how you can make individual portions and throw it in the freezer.

So it literally goes straight from freezer to oven at 375 degrees F for 25-30 minutes.

And you can serve it in these tin foils to save on dishes.

Freezer Chicken Enchiladas

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

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

Ingredients:

  • 2 cups leftover diced rotisserie chicken
  • 2 1/2 cups enchilada sauce, divided
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro leaves
  • 1 (4-ounce) can diced green chiles
  • 12 (6-inch) flour tortillas, warmed

Directions:

  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.

*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; bake for an additional 5-10 minutes, or until completely cooked through.

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45 comments

Yum, these look so tasty. Will make some Saturday. How they turn out as great as yours . Thank you for sharing.

What is in the enchilada sauce.? I really like enchiladas and recipes sound good but just don’t know what the sauce consists of. Can anyone tell me?

We have a recipe for homemade enchilada sauce here. I hope that answers your question. 🙂

The Budget Bytes recipe for enchilada sauce is very good too. It calls for chicken broth, which adds amazing flavor. Also, it uses tomato paste. I think it’s handy to have a few recipes to refer to based on what you have in the pantry.

Thanks for having a freeze ahead recipe. I know a lot of you readers have been requesting/inquiring if some of your dishes can be frozen. Please keep them coming (or test if they can be frozen) Much appreciated. (Will be making this soom1)

Just a note….real enchiladas do not use flour tortillas. I’m all for catering a recipe to your own tastes, but call it what it is. Enchiladas are made with corn tortillas – burritos, fajitas and some soft tacos are made with flour tortillas. Sorry to play word games with you – it really makes no difference to anybody but me.

Susan, you can use flour or corn – it’s all based on personal preference as you said! 🙂

Agreed glad to see it can be done with corn as normal. I tried flour once and it was a sticky mush… not what I’m used.

If you are arguing authenticity, then there is no such thing as a flour tortilla in true Mexican cooking – there was no wheat to use until fairly recently, flour tortillas are an American addition to Mexican cuisine. Burritos are an American invention. I think the joy of living in the US is that we are constantly playing with “authentic” to suit our own creativity and preference. Thanks Chungah for a great Mexican-style make-ahead meal. 🙂

This is a brilliant idea! Love the idea of freezer to table in 30 minutes but with it still being a home cooked meal that you can personalize to your tastes.

Have you every tried freezing your amazing zucchini enchiladas? It is a family favorite and I would love to prepare it in bulk and save for later!! Thank you for all your lovely recipes.

I actually don’t think I have a recipe for zucchini enchiladas!

Is there a link somewhere to the tin foils I missed? I would love to make and freeze these and I hate cleanup!

You can refer to step 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.*

Hope that helps!

What are full dimensions of foil pans used. Height length width?

The size can vary but I used ones that are 5.6″ x 4.6″ x 1.9″.

Y-U-M! I seriously can’t handle how I love freezer recipes, and now an enchilada one… LOVE IT!!

Just wondering if you bake completely and then freeze or freeze before you bake and how does the cilantro thaw?

You can freeze before baking. The cilantro will cook when it is baked.

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