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Easy Freezer Chicken Enchiladas Recipe for Busy Weeknight Dinners

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These easy freezer chicken enchiladas combine tender shredded chicken, a rich homemade sauce, and melted cheese for a comforting, crowd-pleasing meal that can be prepared ahead and baked when needed.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonders here!)
  • 1 cup shredded cheese (sharp cheddar or Mexican blend preferred)
  • 1/2 cup sour cream
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups enchilada sauce (store-bought or homemade)
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 1 tsp smoked paprika
  • 8 small flour tortillas (about 6 inches)
  • Extra shredded cheese, for topping
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Cook and shred the chicken: If not using rotisserie chicken, poach or roast about 2 large chicken breasts (around 12 oz) until fully cooked. Let cool slightly, then shred with two forks or your hands (about 15 minutes).
  2. Sauté onions and garlic: In a skillet over medium heat, add a splash of oil and cook the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes (optional).
  3. Mix the chicken filling: In a large bowl, combine shredded chicken, sautéed onions and garlic, 1 cup shredded cheese, sour cream, cumin, chili powder, salt, and pepper. Stir well until evenly incorporated.
  4. Prepare the sauce: In a separate bowl, whisk together enchilada sauce, tomato sauce, water, and smoked paprika.
  5. Assemble the enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spoon about 1/4 cup of the chicken filling onto the center of each tortilla, roll up snugly, and place seam-side down in the baking dish.
  6. Pour sauce evenly over the rolled tortillas and sprinkle extra shredded cheese on top.
  7. Freeze or bake: If freezing, cover tightly with foil and freeze for up to 3 months. To bake from frozen, bake covered at 350°F for 25 minutes, then uncovered for 10 minutes until bubbly and golden. If baking immediately, bake uncovered for 30-35 minutes until cheese is melted and edges are bubbly.

Notes

Warm tortillas before rolling to prevent cracking. Do not overstuff enchiladas to avoid tearing. Cool completely before freezing to prevent ice crystals. Reheat covered to retain moisture. Add a splash of water if sauce is too thick before pouring. Sour cream adds creaminess and should not be skipped.

Nutrition

Keywords: chicken enchiladas, freezer meal, easy dinner, weeknight dinner, Mexican, make ahead, comfort food

Find it online: https://lunafeast.com/easy-freezer-chicken-enchiladas-recipe-for-busy-weeknight-dinners/