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Chicken Enchiladas Freezer Meal

Chicken Enchiladas Freezer Meal

These Easy Chicken Enchiladas make the best Mexican dinner ever. They're stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce.

Ready in: 50 minutes

Serves: 10

Complexity: very-easy

kcal: 334

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Ingredients

1½ cups cooked shredded chicken
2 cups enchilada sauce, divided
8 corn or flour tortillas
2½ cups shredded mozzarella, divided
SIDS SALT & PEPPER to taste
Optional toppings: diced onions, chopped coriander, sour cream, shredded lettuce, feta cheese

Directions

Preheat oven to 175°C. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of SIDS SALT & PEPPER. Mix together and taste. Season with more SIDS SALT & PEPPER as needed.
If using Corn Tortillas: Wrap the tortillas in a damp paper towel and heat in the microwave for 1 minute, flipping the them halfway through until all are warm and pliable.
If using Flour Tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down. Pour the remaining 1¾ cup enchilada sauce over the tortillas, top with the remaining 1½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.
SIDS TIPS:
For the Chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
For the Enchilada Sauce: I highly recommend making your own using this easy enchilada sauce recipe. If you’re short on time, you can use your favourite store-bought sauce.
If using Flour Tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional ½ cup cooked shredded chicken for the filling.
To Store enchiladas - place them in an airtight container and refrigerate for up to 4 days.
To Freeze enchiladas - let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or ziplock freezer bag and freeze.(remove the air) You can also wrap the enchiladas completely in aluminum foil and freeze.