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

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.

No wait.

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.

I know.

Genius.

Freezer Chicken Enchiladas

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

30 minutes20 minutes

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.

Notes:

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

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