Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!
4.8 stars (6 ratings)
Ingredients
2cupsleftover diced rotisserie chicken
2 ½cupsenchilada sauce, divided
1 ½cupsshredded cheddar cheese, divided
½cupsour cream
¼cupchopped fresh cilantro leaves
14-ounce can diced green chiles
126-inch flour tortillas, warmed
Instructions
Preheat oven to 375 degrees F.
In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles.
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.
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.*
Place into oven and bake for 15-20 minutes, or until bubbly.
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.