It doesn’t really have to be all that good if we’re being honest.
You could just have cheese and beans and I’ll be golden.
But I couldn’t do you guys like that.
So I made you sour cream chicken enchiladas instead.
You know, just to jazz it up a bit.
(But for those of you more health-conscious, plain Greek yogurt can be subbed!)
But what I really like about this recipe is how you can make individual portions and throw it in the freezer.
So it literally goes straight from freezer to oven at 375 degrees F for 25-30 minutes.
And you can serve it in these tin foils to save on dishes.
FREEZER CHICKEN ENCHILADAS
Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!
- 2 cups leftover diced rotisserie chicken
- 2 1/2 cups enchilada sauce, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro leaves
- 1 (4-ounce) can diced green chiles
- 12 (6-inch) flour tortillas, warmed
- Preheat oven to 375 degrees F.
- In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and set aside, seam side down. Repeat with remaining tortillas and chicken mixture.
- Pour 1/4 cup enchilada sauce onto the bottom of 4 5″ foil disposable aluminum pans. Add 3 enchiladas per pan; top with remaining enchilada sauce and cheese.*
- Place into oven and bake for 15-20 minutes, or until bubbly.
- Serve immediately.
*MAKE-AHEAD: Cover enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 25-30 minutes.
*TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; bake for an additional 5-10 minutes, or until completely cooked through.