Description
These Freezer Chicken Enchiladas are a delicious make-ahead meal that is perfect for busy weeknights. Filled with rotisserie chicken, cheese, and a flavorful enchilada sauce, these enchiladas are sure to be a family favorite.
Ingredients
Scale
Main Filling:
- 1 tablespoon unsalted butter
- ¾ cup small diced sweet yellow onion vidalia
- 1 tablespoon minced garlic
- 4 ounce can diced mild green chilis
- 1 ounce packet taco seasoning
- ¾ cup sour cream
- 3 cups shredded rotisserie chicken meat
- 3 cups shredded colby-jack cheese
- 12 (6 inch) fajita size flour tortillas
Assembly:
- 19 ounce can red enchilada sauce
- 2 tablespoons chopped fresh cilantro (optional garnish)
Instructions
- Prepare the Filling: In a skillet, melt butter and sauté onion, garlic, and green chilis. Add taco seasoning, sour cream, chicken, and 1 cup of cheese.
- Assemble Enchiladas: Divide filling among tortillas, roll them up, and place seam side down in baking dish.
- Bake: Pour enchilada sauce over the top, sprinkle with remaining cheese, and bake until bubbly.
- Serve: Garnish with cilantro before serving.
Notes
- You can freeze the assembled enchiladas before baking for a convenient freezer meal.
- Feel free to customize the filling with additional ingredients like black beans or corn.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg