Freezer Enchiladas
Say hello to your new favorite make-ahead dinner: Freezer Enchiladas! This comforting, cheesy Mexican-inspired dish is perfect for busy weeknights or meal prep enthusiasts. Featuring tender shredded chicken mixed with zesty green chilies and flavorful spices like cumin and garlic powder, all wrapped in soft flour tortillas, these enchiladas are smothered in rich enchilada sauce and topped with a melty duo of cheddar and Monterey Jack cheeses. Whether baked fresh or frozen for later, this recipe delivers savory goodness without the hassle. Simply prep in 20 minutes, bake to bubbly perfection, or stash in the freezer for a quick, satisfying meal when time is tight. Perfect for families or feeding a crowd, these customizable enchiladas ensure delicious convenience with every bite!
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 8 flour tortillas (8-inch)
- 4 ounces canned diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon olive oil (optional, for greasing)
Instructions
Preheat your oven to 375°F (190°C), unless you plan to freeze the enchiladas immediately without baking.
In a large bowl, combine the shredded cooked chicken, 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, diced green chilies, ground cumin, garlic powder, salt, and pepper. Mix well to create the enchilada filling.
Lightly grease a 9x13-inch baking dish with olive oil or use nonstick cooking spray.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the baking dish.
Lay out each tortilla and spoon 1/3 cup of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling until all enchiladas are assembled and lined up snugly in the dish.
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the top of the rolled enchiladas, making sure they are well coated.
Sprinkle the remaining 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese on top of the sauced enchiladas for a cheesy topping.
If baking immediately, cover the dish lightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
If freezing, skip baking. Cover the assembled enchiladas tightly with plastic wrap, followed by a layer of aluminum foil, and label with the date. Freeze for up to 3 months.
To bake frozen enchiladas, preheat your oven to 375°F (190°C). Remove any plastic wrap and re-cover with foil. Bake covered for 30–40 minutes, then uncover and bake an additional 10–15 minutes, or until the cheese is melted and the enchiladas are heated through.
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 9238 mg | 402% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.3 g | ||
| Protein | 364.2 g | 728% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3884 mg | 299% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3074 mg | 65% | |
*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.
