Freezer Chicken Enchiladas Easy (Printable Version)
Cheesy chicken, flavorful sauce, and tortillas make a comforting meal. #chicken #enchiladas #freezermeal #easymeals #comfortfood
# Ingredients:
→ Main Filling
01 -
1 tablespoon unsalted butter
02 -
3/4 cup finely diced sweet yellow Vidalia onion
03 -
1 tablespoon minced garlic
04 -
1 can (4 ounces) diced mild green chilis
05 -
1 ounce packet taco seasoning
06 -
3/4 cup sour cream
07 -
3 cups shredded rotisserie chicken meat
08 -
3 cups shredded Colby-Jack cheese
09 -
12 pieces 6-inch flour tortillas
→ Assembly
10 -
1 can (19 ounces) red enchilada sauce
11 -
2 tablespoons chopped fresh cilantro
# Steps:
01 -
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until soft and translucent, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the diced green chilis and taco seasoning, mixing well. Reduce heat to low, incorporate sour cream until the mixture is smooth, then add the shredded chicken and 1 cup of the shredded Colby-Jack cheese. Stir thoroughly until evenly combined and heated through.
02 -
Evenly distribute the chicken filling across the 12 flour tortillas. Roll each tortilla tightly and arrange seam-side down in a lightly greased 9x13-inch baking dish, forming a single layer.
03 -
Pour the red enchilada sauce generously over the filled tortillas. Sprinkle the remaining 2 cups of shredded Colby-Jack cheese over the top. Bake in a preheated oven at 375°F for 25 to 30 minutes until the cheese is melted and the sauce is bubbling.
04 -
Remove dish from the oven and allow enchiladas to cool slightly. Garnish with chopped fresh cilantro immediately before serving.
# Notes:
01 -
Enchiladas can be assembled and frozen before baking for a convenient meal prep option.
02 -
Filling can be customized by adding ingredients such as black beans, corn, or diced bell peppers.