Freezer Chicken Enchiladas

Freezer Enchiladas topped with melted cheese and cilantro.

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Freezer Chicken Enchiladas are a great make-ahead meal that can be cooked as a single serving or prepared in a family-sized portion. Roll, wrap, and store in the freezer until you're ready to bake!

Prep Time30

Cook Time25

Freeze time1

Total Time1 55

Course: Dinner

Cuisine: American, Mexican, Tex-Mex

Servings: servings

Calories: 997kcal

Author: Jennifer Fishkind

Equipment

4 small (5x8 inch) disposable aluminum pans optional for individual portion sized servings or 1 large (9x13 inch) disposable aluminum pan for a family sized portion for freezing and baking

Ingredients

1 tablespoon unsalted butter
¾ cup small diced sweet yellow onion vidalia
1 tablespoon minced garlic
4 ounce can diced mild green chilis
1 ounce packet taco seasoning
¾ cup sour cream
3 cups shredded rotisserie chicken meat white and dark meat from a 2 pound cooked, and cooled, rotisserie chicken
3 cups shredded colby-jack cheese divided, 1 cup for the chicken filling and ½ cup per pan for a total of 2 cups
12 (6 inch) fajita size flour tortillas
19 ounce can (approximately 2 cups) red enchilada sauce divided ½ cup sauce per pan
2 tablespoons chopped fresh cilantro optional garnish

Instructions

Place 4 small (5x8 inch) disposable aluminum pans onto the counter and lightly spray the inside of each pan with nonstick cooking spray. Set aside.
In a medium skillet, over medium-high heat, add the unsalted butter, diced sweet yellow onion and minced garlic. Cook for 2-3 minutes or until the onions are tender.
1 tablespoon unsalted butter, ¾ cup small diced sweet yellow onion, 1 tablespoon minced garlic
Add the diced green chilis and taco seasoning to the skillet, stirring to combine, and cook for an additional 1 minute.
4 ounce can diced mild green chilis, 1 ounce packet taco seasoning
Turn off the heat to the skillet and stir in the sour cream until all the ingredients are fully combined.
¾ cup sour cream
To a large mixing bowl, add the cooked onion mixture, shredded rotisserie chicken and 1 cup shredded colby jack cheese gently stirring to combine all the ingredients.
3 cups shredded rotisserie chicken meat, 3 cups shredded colby-jack cheese
Place a single flour tortilla onto a plate. Add ⅓ cup chicken filling into the center of the flour tortilla and carefully roll the tortilla to form the shape of an enchilada.
12 (6 inch) fajita size flour tortillas
Place the filled, and rolled, tortilla into one of the prepared aluminum pan, seam side down, and repeat with two more tortillas until you have a total of 3 filled and rolled tortillas in a single aluminum pan. Repeat steps 5 and 6 until all the aluminum pans are filled with three enchiladas each.
Divide the red enchilada sauce evenly among the four pans of enchiladas by carefully pouring approximately ½ cup red enchilada sauce over the tops of the enchiladas in each aluminum pan.
19 ounce can (approximately 2 cups) red enchilada sauce
Divide the remaining shredded colby jack cheese evenly among the four aluminum pans by topping each pan of enchiladas with ½ cup of shredded cheese.
Cover each of the pans of freezer enchiladas with a piece of aluminum foil tightly sealing the pans around all the edges. Place the aluminum pans of enchiladas into the freezer, in a single layer, for a minimum of 8 hours, up to overnight, to allow the enchiladas to freeze solid before stacking them for longer storage in the freezer.
When ready to bake, remove as many aluminum pans of enchiladas as desired and place into the refrigerator to thaw completely. Once thawed, remove the aluminum foil cover from each pan.
Preheat the oven to 375°F and bake uncovered for 25-30 minutes or until the cheese is bubbly and lightly golden. Remove from the oven and allow the enchiladas to cool for 3-5 minutes before garnishing with fresh chopped cilantro if desired and serving.
2 tablespoons chopped fresh cilantro

Notes

Storage Tips:

In the Freezer: When stored correctly in an airtight container or wrapped tightly with plastic wrap and aluminum foil, chicken enchiladas will last up to 3 months in the freezer. After this time, they can still be safe to eat, but the quality may begin to decline.

In the Refrigerator: If you’ve already baked your enchiladas and have leftovers, they can be stored in the refrigerator for 3 to 4 days. Make sure they’re in an airtight container to keep them fresh and avoid absorbing other odors.

Make Ahead: These freezer enchiladas are a great make-ahead meal that can be cooked for a single serving or serve up to 4 people. If you do not wish to freeze these enchiladas for long term storage, you can make these up to 24 hours in advance and store them, tightly wrapped in plastic, in the refrigerator until ready to bake and serve.

Reheating Tips:

Baking in the Oven is best for even heating. Preheat to 375°F (190°C). Thaw enchiladas in the fridge overnight and bake uncovered at 375 degrees Fahrenheit for 25-30 minutes or until the cheese is bubbly and lightly golden. Freezer enchiladas can be baked from frozen however, you will need to bake them tightly covered with a sheet of aluminum foil for 30 minutes, then uncovered for an additional 10-15 minutes or until the cheese is bubbly and lightly golden.
Microwaving is quick and easy. Place the enchiladas on a microwave-safe plate and cover with a damp paper towel. Microwave for 2-3 minutes (thawed) or 4-5 minutes (frozen), checking for even heating.
Air Fry for crispy edges. Preheat to 350°F (175°C). Place enchiladas in the air fryer basket and air fry for 10-15 minutes (frozen) or 5-7 minutes (thawed) for crispy, golden edges.

Nutrition