Classic Freezer-Friendly Chicken Enchiladas
These Classic Freezer-Friendly Chicken Enchiladas are a comforting and convenient meal, perfect for making ahead. Shredded chicken, diced tomatoes, and spices are rolled in tortillas with cheese, baked until bubbly, and can be easily frozen for later enjoyment.
Equipment
- large skillet
- 9x13-inch baking dish
- microwave
- aluminum foil
- plastic wrap
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 2 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 diced tomatoes with green chilies (10-ounce) can, undrained
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn or flour tortillas (6-inch)
- 2 cups shredded cheddar cheese
- 1 red enchilada sauce (10-ounce) can
Optional Toppings
- sour cream
- fresh cilantro
- diced avocado
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat, then sauté chopped onion for 5 minutes until soft. Add minced garlic and cook for 1 more minute until fragrant.
- Stir in shredded chicken, diced tomatoes with green chilies, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes to blend flavors and reduce liquid.
- Slightly warm tortillas in a microwave or a dry skillet to make them pliable and prevent tearing when rolling.
- Spread a thin layer of enchilada sauce in a 9x13-inch baking dish. Fill each tortilla with about 1/4 cup of chicken filling and a sprinkle of cheese, then roll tightly and place seam-side down in the dish. Repeat for all tortillas.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the rest of the shredded cheese. To bake now, cover with foil and bake at 375°F (190°C) for 20-25 minutes, then uncover and bake for another 5-10 minutes until bubbly and browned. To freeze, cover tightly with plastic wrap and foil, label, and freeze for up to 3 months.
- Let the baked enchiladas stand for a few minutes before serving with optional toppings like sour cream, fresh cilantro, or diced avocado.
Notes
These enchiladas are excellent for meal prep; simply assemble, freeze, and bake when ready. For best results, thaw frozen enchiladas in the refrigerator overnight before baking, or add extra baking time if baking from frozen. Warming the tortillas beforehand is key to prevent them from breaking.