Description
These Freezer Chicken Enchiladas are a delicious and convenient meal made with tender rotisserie chicken, flavorful spices, and melted cheese wrapped in soft flour tortillas and topped with rich enchilada sauce. Perfect for preparing ahead and freezing, they save time on busy nights while delivering comforting Mexican-inspired flavors.
Ingredients
Scale
Filling
- 1 tablespoon unsalted butter
- ¾ cup small diced sweet yellow Vidalia onion
- 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 from a 2 pound cooked, cooled rotisserie chicken)
- 1 cup shredded Colby-Jack cheese
Assembly
- 12 (6 inch) fajita size flour tortillas
- 19 ounce can (approximately 2 cups) red enchilada sauce, divided (½ cup sauce per pan)
- 1 cup shredded Colby-Jack cheese (divided, ½ cup per pan for topping)
Garnish
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the filling: In a skillet over medium heat, melt the unsalted butter. Add the diced Vidalia onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant. Mix in the diced mild green chilis and taco seasoning, cooking for 2 minutes more to allow the flavors to meld.
- Combine filling ingredients: Remove the skillet from heat. Stir in the sour cream, shredded rotisserie chicken, and 1 cup of shredded Colby-Jack cheese. Mix thoroughly until all ingredients are well incorporated and the cheese starts to melt into the mixture.
- Assemble enchiladas: Preheat your oven to 350°F (175°C). Spread about ¼ cup of red enchilada sauce evenly in the bottom of two 9×13 inch baking pans (about ½ cup sauce per pan). Place a fajita size flour tortilla on a flat surface, spoon approximately ⅓ cup of the chicken filling down the center of each tortilla, then roll it up tightly. Place the rolled enchilada seam-side down in the prepared pan. Repeat with remaining tortillas and filling.
- Add sauce and cheese topping: Pour the remaining red enchilada sauce evenly over the top of the enchiladas in each pan. Sprinkle the remaining 1 cup of shredded Colby-Jack cheese equally over the sauce-covered enchiladas, distributing ½ cup of cheese per pan.
- Bake the enchiladas: Cover each pan with aluminum foil and bake uncovered in the preheated oven for 25-30 minutes or until the cheese is melted, bubbly, and slightly browned around the edges.
- Garnish and serve: Remove the pans from the oven and let cool slightly for 5 minutes. Sprinkle freshly chopped cilantro over the top (optional). Serve warm for a comforting and flavorful meal. These enchiladas can also be cooled completely and frozen for later use.
Notes
- Use rotisserie chicken to save time and add rich flavor.
- This recipe can be doubled or halved depending on your needs.
- Can be prepared ahead and frozen before baking; thaw overnight in the fridge before baking.
- If you want a spicier dish, choose diced green chilis with medium or hot heat level.
- Substitute corn tortillas if you prefer gluten free, but keep in mind texture differences.
- Use low-fat sour cream to lighten the recipe if desired.
