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Baked chicken enchiladas covered with melted cheese in a white casserole dish

Freezer-Friendly Chicken Enchiladas

Easy-to-make chicken enchiladas that can be prepared ahead and frozen for a quick dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Freezing Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 enchiladas
Course: dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1/2 cup sour cream
  • 1 can diced green chiles 4 oz
For Assembly
  • 6 flour tortillas 8-inch
  • 1 can enchilada sauce 10 oz
  • 1/2 cup shredded cheese for topping

Equipment

  • 9x13 inch baking dish
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a bowl, mix shredded chicken, 1 cup cheese, sour cream, and green chiles.
  3. Spoon filling onto tortillas, roll up, and place seam-side down in the baking dish.
  4. Pour enchilada sauce over the top and sprinkle with remaining cheese.
  5. Bake for 20-25 minutes until bubbly. Let cool before freezing.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 8gCholesterol: 65mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

To freeze, cover tightly with foil and store for up to 3 months. Thaw overnight in the fridge before reheating.

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