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Freezer-Friendly Chicken Enchiladas
Do you ever look at your fridge on a busy night and wonder what to cook? Cooking a good meal can feel impossible when you are busy. What if there was an easy way to make dinner? A dish that brings comfort to your table, even when you have no time? Get ready for your new favorite meal: Freezer-Friendly Chicken Enchiladas. Say goodbye to ordering takeout and hello to easy, tasty dinners that feel homemade.
Why Make This Recipe
This recipe saves you a lot of time. You can make a batch now and have dinner ready for busy days. Everyone loves this comfort food, from kids to adults. It is full of flavor and will fill you up. Making this dish helps you save money by using ingredients well and avoiding last-minute meals. You can also change it to fit what your family likes. It is perfect for parties because it is easy to make ahead.
How to Make Freezer-Friendly Chicken Enchiladas
Making these enchiladas is simple. You will prepare a chicken filling, warm your tortillas, fill and roll them, and then cover them with sauce and cheese. You can then bake them right away or freeze them for later.
Ingredients of Freezer-Friendly Chicken Enchiladas
- For the Chicken Filling:
- Cooked chicken, shredded or diced
- Onion, finely chopped
- Garlic, minced
- Canned diced green chiles (mild or medium)
- Cream cheese, softened
- Sour cream or plain Greek yogurt
- Cumin
- Chili powder
- Salt and pepper to taste
- For the Enchilada Sauce:
- Red enchilada sauce, canned or homemade
- Chicken broth
- Tomato sauce (optional, for thickness)
- Spices (e.g., cumin, chili powder, oregano)
- For Assembly:
- Flour or corn tortillas (make sure they are soft)
- Monterey Jack cheese, shredded
- Cheddar cheese, shredded
- Fresh cilantro, chopped (for garnish)
Directions of Freezer-Friendly Chicken Enchiladas
- Prepare the Chicken Filling: Cook the onion and garlic until soft. Add shredded chicken, green chiles, cumin, chili powder, salt, and pepper. Mix well. Stir in softened cream cheese and sour cream until smooth.
- Warm the Tortillas: Heat tortillas in the microwave or oven for a short time. This makes them easy to roll and stops them from breaking.
- Assemble the Enchiladas: Spread a thin layer of enchilada sauce in the bottom of a baking dish. Take one tortilla. Put a good amount of chicken filling down the middle. Sprinkle with some shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Do this for all tortillas.
- Sauce and Cheese: Pour the rest of the enchilada sauce over the rolled enchiladas. Put plenty of shredded cheese on top.
- Bake or Freeze:
- To Bake Right Away: Cover with foil and bake until hot and bubbly. Take off the foil for the last few minutes to brown the cheese.
- To Freeze for Later:
- Option 1 (Not Baked): Cover the assembled, unbaked enchiladas tightly with foil and then plastic wrap. Label and freeze.
- Option 2 (Baked First): Bake as directed. Let them cool completely. Then cover tightly and freeze.
How to Serve Freezer-Friendly Chicken Enchiladas
Serve these enchiladas with fresh sides like a green salad or coleslaw. Mexican rice and refried beans are also great with them. Offer bowls of fresh cilantro, diced avocado, extra sour cream, or jalapeños on the side for toppings.
How to Store Freezer-Friendly Chicken Enchiladas
Use good packaging to prevent freezer burn. Wrap them tightly with foil and plastic wrap, or use airtight containers. Label clearly with the date and cooking instructions. You can keep them in the freezer for up to 2-3 months.
Tips to Make Freezer-Friendly Chicken Enchiladas
- Do not overfill: Too much filling makes them hard to roll and can make a mess.
- Warm tortillas: This is important so they do not break when you roll them.
- Spread sauce evenly: This makes sure every bite has good flavor and is moist.
- Cool completely before freezing (if baking first): This stops ice crystals from forming and helps keep the right texture.
Variation
- Add vegetables: Put corn, black beans, bell peppers, or spinach in the filling.
- Make it spicy: Add a pinch of cayenne pepper, hot sauce, or Serrano peppers to the filling.
- Try different cheeses: Use cheeses like cotija, Oaxaca, or Pepper Jack.
- Use green sauce: Change the red enchilada sauce for a green (tomatillo) enchilada sauce for a new taste.
FAQs
Q1: Can I use corn tortillas instead of flour tortillas for these Freezer-Friendly Chicken Enchiladas?
Yes, you can use corn tortillas. Flour tortillas often hold up better in the freezer without getting soggy. If you use corn tortillas, warm them well before rolling so they do not break. Try to use thicker corn tortillas if you can.
Q2: How long can I keep Freezer-Friendly Chicken Enchiladas in the freezer?
You can keep your Freezer-Friendly Chicken Enchiladas in the freezer for up to 2-3 months. Make sure they are stored correctly in an airtight way.
Q3: How do I reheat unbaked Freezer-Friendly Chicken Enchiladas?
Thaw your unbaked Freezer-Friendly Chicken Enchiladas in the refrigerator overnight. Take off the plastic wrap, but keep the foil. Bake in an oven at 375°F (190°C) for 30-40 minutes, until hot and bubbly. You can remove the foil for the last 10 minutes to brown the cheese.
Easy Freezer-Friendly Chicken Enchiladas
Equipment
- Large skillet
- 9x13 inch baking dish
- Aluminum foil
- Plastic wrap
- Microwave (optional)
Ingredients
For the Chicken Filling
- 2 cups cooked chicken shredded or diced
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 can (4 oz) diced green chiles (mild or medium)
- 4 oz cream cheese softened
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Enchilada Sauce
- 1 can (19 oz) red enchilada sauce
- 1/2 cup chicken broth
- 1/4 cup tomato sauce (optional, for thickness)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
For Assembly
- 12 flour or corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- Fresh cilantro chopped (for garnish)
Instructions
Prepare the Chicken Filling
- Cook onion and garlic in a large skillet until soft, then add chicken, green chiles, cumin, chili powder, salt, and pepper, mixing well.
- Stir in the softened cream cheese and sour cream until the mixture is smooth and well combined, then remove from heat.
Warm the Tortillas
- Warm tortillas in a damp paper towel in the microwave for 30-60 seconds, or in a dry skillet for 10-15 seconds per side, to make them pliable.
Prepare Baking Dish
- Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.
Assemble the Enchiladas
- Place about 1/4 cup of chicken filling and a small amount of both cheeses down the center of each warmed tortilla.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish; repeat with the remaining tortillas.
Sauce and Cheese
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle generously with the rest of the Monterey Jack and Cheddar cheese.
Bake or Freeze
- To bake immediately, preheat oven to 375°F (190°C), cover with foil, bake for 25 minutes, then remove foil and bake for another 10-15 minutes until hot, bubbly, and lightly browned.
- To freeze unbaked, cover the assembled enchiladas tightly with aluminum foil and plastic wrap, then label and freeze for up to 2-3 months.
- To freeze baked, cool completely, then cover tightly with foil and plastic wrap or transfer individual portions to freezer-safe containers, label, and freeze for up to 2-3 months.
Reheat Frozen Enchiladas
- To reheat unbaked frozen enchiladas, thaw overnight in the refrigerator, then bake covered with foil at 375°F (190°C) for 30-40 minutes, removing foil for the last 10 minutes to brown the cheese.
- To reheat baked frozen enchiladas, thaw overnight, then reheat covered with foil in a 350°F (175°C) oven for 20-30 minutes, or microwave individual portions.
Serve
- Serve hot with your favorite toppings like extra sour cream, avocado, or a side salad.