Description

These Freezer Chicken Enchiladas are a perfect make-ahead meal with flavorful shredded chicken, cheese, and enchilada sauce wrapped in tortillas and ready to heat and serve anytime.

Ingredients

3 cups cooked shredded chicken
2 cups shredded cheddar or Mexican blend cheese
8–10 flour tortillas
2 cups enchilada sauce
1 small onion, diced
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Chopped fresh cilantro (optional, for garnish)

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Instructions

In a large bowl, combine the shredded chicken, 1 cup of cheese, diced onion, sour cream, garlic powder, cumin, salt, and pepper.
Spread 1/2 cup of enchilada sauce on the bottom of a freezer-safe baking dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
Pour the remaining enchilada sauce over the top of the enchiladas.
Sprinkle with the remaining cheese.
Cover tightly with foil and label with reheating instructions if freezing.
To freeze: Place in the freezer for up to 3 months.
To bake from frozen: Preheat oven to 375°F (190°C), cover with foil, and bake for 40–50 minutes until heated through. Remove foil and bake for another 10 minutes to melt the cheese.

Notes

You can substitute corn tortillas for a gluten-free version.
Rotisserie chicken works great and saves time.
Customize with beans, corn, or chopped jalapeños for extra flavor.