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Easy Freezer-Friendly Chicken Enchiladas

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A quick and easy recipe for delicious chicken enchiladas that can be made ahead and frozen for convenient meals. Perfect for busy weeknights, this recipe features a homemade enchilada sauce, tender shredded chicken, and melty cheese.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8–10 medium-sized (10-inch) flour tortillas
  • 2 cups shredded Mexican blend or sharp cheddar cheese
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • Salt and pepper to taste
  • 1 small onion, finely chopped
  • Optional: 1 cup corn kernels or black beans
  • Fresh cilantro, a handful chopped (for garnish or inside filling)

Instructions

  1. In a large bowl, mix the shredded chicken with half of the shredded cheese, chopped onions, and optional corn or beans. Add a pinch of salt and pepper and toss to combine evenly.
  2. Heat the vegetable oil over medium heat in a saucepan. Stir in the flour and cook for 1 minute until lightly browned.
  3. Add chili powder, garlic powder, cumin, and oregano; stir for an additional 30 seconds to toast the spices.
  4. Slowly whisk in the chicken broth and tomato sauce, continuing to stir to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  5. Preheat your oven to 375°F (190°C).
  6. Lightly grease your baking dish. Spoon about 1/4 cup of the sauce into the bottom and spread evenly.
  7. Lay out one tortilla on a plate, spoon approximately 1/3 cup of the chicken filling down the center, then roll it up snugly. Place the rolled tortilla seam-side down into the baking dish. Repeat with remaining tortillas and filling.
  8. Pour the remaining sauce evenly over the enchiladas, then sprinkle the rest of the shredded cheese on top.
  9. For immediate meals, bake uncovered for 20-25 minutes until bubbly and cheese is melted and golden.
  10. For freezer storage, cover tightly with foil or plastic wrap and freeze for up to 3 months.
  11. To reheat from frozen: bake covered at 375°F (190°C) for 40-50 minutes, uncover during last 10 minutes to brown cheese.

Notes

Warm tortillas slightly in the microwave wrapped in a damp paper towel for 15-20 seconds to make rolling easier and prevent cracking. Do not overfill tortillas to avoid bursting during baking. Let enchiladas cool completely before freezing to avoid sogginess. When baking frozen enchiladas, cover initially to trap steam and reheat evenly; uncover at the end to brown cheese.

Nutrition

Keywords: chicken enchiladas, freezer-friendly, quick meals, batch cooking, easy dinner, homemade enchilada sauce

Find it online: https://magnetmeal.com/easy-freezer-friendly-chicken-enchiladas-recipe-for-quick-delicious-meals/