Freezer Chicken Enchiladas
- Freezer Chicken Enchiladas
- Recipe
- Ingredients
- Instructions
Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!
I love a good enchilada.
No wait.
It doesn’t really have to be all that good if we’re being honest.
You could just have cheese and beans and I’ll be golden.
But I couldn’t do you guys like that.
So I made you sour cream chicken enchiladas instead.
You know, just to jazz it up a bit.
(But for those of you more health-conscious, plain Greek yogurt can be subbed!)
But what I really like about this recipe is how you can make individual portions and throw it in the freezer.
So it literally goes straight from freezer to oven at 375 degrees F for 25-30 minutes.
And you can serve it in these tin foils to save on dishes.
I know.
Genius.
Recipe
Yield: 4 servings
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Ingredients
Instructions
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles.
3. 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.
4. 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.*
5. Place into oven and bake for 15-20 minutes, or until bubbly.
6. Serve immediately.
