Meal Prep & Freezer Friendly Enchiladas Your Family Will Love
These make-ahead chicken enchiladas are a surefire way to treat your taste buds and give you and your family breathing room on a busy weeknight. They require minimal prep time and are bursting with wonderful flavor. Eat them right away or freeze a few batches for those nights where you do not have the energy to shop or cook!
Ingredients, Kitchenware, & Total Time
Time Needed
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 12-16
Ingredients
- 1 rotisserie chicken or 2 chicken breasts, shredded
- 1 small green pepper, chopped
- 1 small onion, chopped
- 2.5 cups shredded cheddar cheese
- 1 cup light sour cream
- ½ cup light cream cheese (room temperature)
- 14 small tortillas (We had a difficult time working with corn tortillas and recommend flour tortillas for easy enchilada making!)
- 1 can/package of red enchilada sauce
- Optional: jalapeno
Kitchenware
- Large bowl to mix ingredients in
- Spatula
- 9 x 13 baking dish (or similar)
- Cheese grater
- 2 forks
- Small spoon
- Aluminum foil
- Plastic wrap
- Ice cube tray
Nutritional Information
| Nutritional Information: Per Enchilada | |
| Calories | 237 |
| Fat g | 9 |
| Cholesterol mg | 43 |
| Sodium mg | 672 |
| Potassium mg | 168 |
| Total Carbohydrates g | 25 |
| Sugars | 4 |
| Protein g | 16 |
| Vit A % | 5 |
| Vit C % | 1 |
| Calcium % | 24 |
| Iron % | 16 |
| Based on daily 2000 kcal diet | |
Step by Step Instructions (With Pictures)
Step 1: Prep Veggies and Cheese
Chop your green pepper and onion into small pieces, shred cheese.
Step 2: Combine All Dairy Ingredients & Vegetables
Place the sour cream, cream cheese, green pepper, onion, and shredded cheese together in a bowl.
Step 3: Shred Chicken
Using two forks, shred chicken by holding a large piece in place with one fork and using the other to pull and shred the chicken into small pieces.
Step 4: Mix Ingredients
Stir your shredded chicken in with your dairy and veggies until everything is evenly coated.
Step 3: Prepare & Fill Tortillas
Microwave your stack of tortillas for 20 seconds to warm them up, this will make them easier to work with. Using a small spoon, scoop your preferred portion of the mixture into the middle of the tortilla, be sure to leave room on your ends.
Step 7: Prepare Freezer Chicken Enchiladas
- Determine how many enchiladas you can fit in your baking dish (we fit 7), tear a piece of saran/cling wrap off that is long enough to wrap the enchiladas tightly.
- Place enchiladas seam down on your cling wrap and wrap it up snug as a bug! Do not add any sauce.
- Create your freezing pocket by taking a portion of aluminum foil that is twice the length of your baking dish and place your wrapped tortillas inside.
- Fold and gently roll your foil tightly
- Freeze for up to 30 days
Store your red enchilada sauce in an ice cube tray for when you are ready to cook your delicious chicken enchiladas.
Step 8: Bake Chicken Enchiladas
From Fresh:
- Turn oven to 350F
- Coat baking dish with enchilada sauce
- Place enchiladas in a baking dish, seam side down, and coat with sauce
- Add shredded cheese and bake uncovered for 20 minutes
From Frozen:
- Turn oven to 350F
- Thaw several enchilada sauce ice cubes in a microwaveable bowl and coat baking dish with sauce
- Place frozen enchiladas in baking dish with several sauce ice cubes placed through out
- Bake for 10 minutes
- Take enchiladas out of oven and use a small spoon to spread the sauce around
- Add shredded cheese, bake covered in foil for another 15 minutes
- Uncover, bake for an additional 10-15 minutes or until cheese is melted and starting to brown
- 1 rotisserie chicken or 2 chicken breasts, shredded
- 1 small green pepper, chopped
- 1 small onion, chopped
- 2.5 cups shredded cheddar cheese
- 1 cup light sour cream
- ½ cup light cream cheese (room temperature)
- 14 small tortillas (We had a difficult time working with corn tortillas and recommend flour tortillas for easy enchilada making!)
- 1 can/package of red enchilada sauce
- Optional: jalapeno
- Step 1: Prep Veggies and Cheese
- Step 2: Combine All Dairy Ingredients and Vegetables
- Step 3: Shred Chicken
- Step 4: Mix Your Ingredients
- Step 5: Prepare and Fill Tortillas
- Step 6: Roll Tortillas
- Step 7: Prepare Freezer Chicken Enchiladas
- Step 8: Bake Chicken Enchiladas
Made these tonight…so quick and yummy! Enough left over to freeze and make for another day.
I’m so glad you liked them! This is one of my favorite recipes. 🙂
Hi, If You want to freeze for later, do you bake them first or do you just freeze them?
I don’t bake them until I’m ready to serve. The chicken is already cooked, so you will just need to reheat the meat and melt the cheese.