Best 3 Freezer Chicken Enchiladas Recipes

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Have you ever been craving some enchiladas but didn't have the time or energy to make them from scratch? Freezer chicken enchiladas are the perfect solution! These delicious and versatile dishes can be assembled ahead of time and frozen for later, making them a lifesaver for busy individuals and families. Whether you prefer traditional enchiladas filled with flavorful chicken, tangy cheese, and rich sauce, or you want to try something new with unique ingredients and flavors, there are endless possibilities to explore. So, let's dive into the world of freezer chicken enchiladas and discover the ultimate recipe to satisfy your cravings and make your meal prep a breeze.

Check out the recipes below so you can choose the best recipe for yourself!

FREEZER CHICKEN AND ADOBO ENCHILADAS



Freezer Chicken and Adobo Enchiladas image

Enchiladas are the perfect meal to make and freeze! Double the recipe and make two batches--one for tonight and one for later!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 cups shredded deli rotisserie chicken or shredded cooked boneless skinless chicken breast
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 chipotle chile in adobo sauce
1 can (14 oz) Old El Paso™ enchilada sauce
2 cups shredded Monterey Jack cheese (8 oz)
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Chopped fresh cilantro, salsa and sour cream, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray; set aside.
  • In 8-inch skillet, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute.
  • Transfer mixture to medium bowl; add chicken and taco seasoning mix, and stir until well combined.
  • In small food processor, process chipotle chile and enchilada sauce until smooth. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined.
  • Place slightly less than 1/2 cup of the chicken mixture along middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese.
  • Bake 25 to 30 minutes or until filling is hot and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
  • Freezer Directions: Line 11x7-inch pan with foil; spray with cooking spray. Make enchiladas as directed through step 5. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11x7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.

Nutrition Facts : Calories 540, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 36 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 1 g, TransFat 1 1/2 g

CHICKEN ENCHILADAS- FREEZER FRIENDLY



Chicken Enchiladas- Freezer Friendly image

These are very tasty. Not the typical enchiladas because they dont taste very Mexican. I've made these with whole grain tortillas and regular tortillas and both are really good. The process can get a little bit messy, but the results are worth it! This is a great OAMC meal, and this recipe increases easily by 3, 6, or 9- just change the quantity to 24, 36, or 48 enchiladas. Original recipe here makes enough to serve 5-6. This is not the greatest picture, so please feel free to post another one if you can do better! Recipe adapted from the book: Don't Panic, Dinner's in the Freezer.

Provided by Munchkin Mama

Categories     Chicken

Time 1h

Yield 12 enchiladas

Number Of Ingredients 12

1 cup onion, chopped
1/2 cup green pepper, chopped
5 tablespoons butter, divided
2 cups cooked chicken (or turkey)
1 (4 ounce) can diced green chilies, undrained
1/4 cup flour
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
6 ounces shredded monterey jack cheese, divided
12 tortillas, 6-inches (or soft taco size)

Steps:

  • Using a large, non-stick skillet, cook onion and green peppers in 2 T. butter until tender, about 5 minutes. Transfer onion mixture to a bowl with the cut-up cooked chicken and can of chili peppers. Set aside.
  • Using the same skillet, make the sauce: Melt the rest of the butter and stir in the flour, coriander, and salt. Add in the chicken broth and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Take 1/2 cup of the sauce and add to the bowl with the chicken mixture.
  • This is the part that gets a little bit messy. (I line 2 baking sheets with foil to make easy clean-up and set up a little assembly line.) Quickly dip each tortilla into the skillet with the hot sauce to soften. (If the sauce gets too cool it will thicken and you'll have a hard time covering all 12 tortillas.) Put the coated tortilla on a cookie sheet and add about 1/4 cup of the chicken mixture. Roll up. Arrange rolls side-by-side on the other lined baking sheet. Repeat with the rest of the tortillas. If there is any leftover sauce, pour it over the enchiladas. Sprinkle with remaining cheese.
  • To serve right away: Bake at 350 for about 25 minutes or until hot and bubbly.
  • To freeze: flash freeze. Fold the sides of the foil around enchiladas. Use more foil or plastic wrap as needed. On serving day, thaw completely and bake uncovered at 350 for about 25 minutes until bubbly.

FREEZER CHICKEN ENCHILADAS RECIPE - (4.5/5)



Freezer Chicken Enchiladas Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 18

Serves 4 to 6
Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won't need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.
Ingredients
1 (29-ounce) can tomato sauce
1/2 medium onion, chopped
3 cloves garlic, minced
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
3 cups shredded cooked chicken
2 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro leaves
2 tablespoons minced canned pickled jalapeños
10 (6-inch) corn tortillas
Cooking spray

Steps:

  • 1. To make ahead: Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour. 2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños. 3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour. 4. Place remaining sauce in freezersafe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months. 5. When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes. 6. Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.

Tips:

  • Prep your ingredients and sauce ahead of time. This will save you time when you're ready to assemble the enchiladas.
  • Use a large baking dish. This will ensure that the enchiladas have plenty of room to cook evenly.
  • Don't overfill the enchiladas. Too much filling will make them difficult to roll and may cause them to fall apart.
  • Be careful not to overcook the enchiladas. They should be cooked until the chicken is cooked through and the cheese is melted, but not until the tortillas are dry and brittle.
  • Serve the enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and cilantro.

Conclusion:

Chicken enchiladas are great for a quick and easy weeknight meal. They're also perfect for freezing, so you can make a big batch ahead of time and enjoy them later. With a little planning and preparation, you can have delicious, homemade chicken enchiladas on the table in no time.

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