Chicken Enchiladas Freezer Friendly
Make dinner a breeze with these Chicken Enchiladas that are as freezer-friendly as they are flavorful! Filled with tender, spiced shredded chicken, diced green chiles, and a blend of cheddar and Monterey Jack cheeses, these enchiladas are wrapped in soft flour tortillas and smothered in rich enchilada sauce. Designed with busy schedules in mind, this versatile recipe lets you bake them fresh or freeze them for a hassle-free meal later. With just 25 minutes of prep time, you can create an irresistible dish that’s perfect for weeknight dinners, meal prep, or a comforting family-style feast. Don’t forget to garnish with fresh cilantro and serve with a dollop of creamy sour cream for the ultimate Tex-Mex experience!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken breast
- 2 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 8 pieces Flour tortillas (soft, 8-inch)
- 4 ounces Diced green chiles (canned, drained)
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
- 1 tablespoon Olive oil
- 1 cup Diced onion
- 2 cloves Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) if baking immediately or skip this step if freezing for later.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Stir in the cumin, chili powder, salt, and black pepper, followed by the shredded chicken. Cook for 2-3 minutes to coat the chicken in the spices.
Add the diced green chiles and 1/2 cup of the enchilada sauce to the skillet. Stir to combine and cook for 2 more minutes.
Remove the skillet from heat and let the chicken mixture cool slightly.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Top with a sprinkle of cheddar and Monterey Jack cheeses.
Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13-inch baking dish.
Repeat with the remaining tortillas and filling, lining them up snugly in the dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the leftover cheddar and Monterey Jack cheeses.
If freezing, tightly wrap the baking dish with plastic wrap, then aluminum foil. Label with the date and instructions to bake for 30-35 minutes at 375°F (190°C) when ready to cook from frozen.
If baking immediately, place the dish in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbling.
Garnish with fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
4273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 9888 mg | 430% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 33.5 g | ||
| Protein | 359.8 g | 720% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 3243 mg | 249% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3336 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
