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Eightyrecipes
Freezer Chicken Enchiladas
by Bity · eightyrecipes.com
Shredded chicken, onion, spices and cheese rolled in flour tortillas, topped with enchilada sauce and cheese, then frozen unbaked to bake straight from frozen.
Freezer enchiladas baked golden in a white dish with jalapeño slices and coriander
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 525 kcal

Ingredients  

  • 8 flour tortillas
  • 500 g cooked shredded chicken 1 lb
  • 2 cups enchilada sauce
  • 250 g shredded cheese 2 cups, divided
  • 1 small onion finely diced
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt to taste

Instructions

  • In a bowl, combine the shredded chicken, a few spoonfuls of the enchilada sauce, the onion, garlic powder, paprika, salt and 1 cup of the shredded cheese.
    Shredded chicken mixed with red sauce, diced onion, paprika and garlic powder in a steel bowl
  • Spoon the filling into each tortilla and roll tightly.
  • Place the enchiladas seam-side down into a baking dish.
    Filling spooned onto a flour tortilla, rolled tightly and laid seam side down in a dish
  • Pour the remaining enchilada sauce over the top.
  • Sprinkle the remaining cheese evenly over the enchiladas.
  • Allow to cool slightly before freezing.
  • Cover tightly with cling film and foil, label clearly with the date and freeze for up to 3 months.
    Rolled tortillas lined up, covered with sauce and cheese, then wrapped tightly in foil
  • To bake from frozen: remove the cling film, cover with foil and bake at 180°C (350°F) for 45 to 50 minutes, then remove the foil and bake uncovered for another 10 to 15 minutes until hot and bubbly.
  • To bake from thawed: thaw overnight in the fridge, then bake at 180°C (350°F) for 25 to 30 minutes.

Notes

Nutrition values are an estimate. Freezing: cover tightly with cling film and foil, label with the date and freeze for up to 3 months. Bake from frozen: covered at 180°C (350°F) for 45 to 50 minutes, then uncovered for 10 to 15 minutes until hot and bubbly. From thawed: thaw overnight in the fridge, then bake at 180°C (350°F) for 25 to 30 minutes. Slightly underfill the tortillas so they roll easily. Rotisserie chicken or boiled chicken breast works perfectly. Let the enchiladas cool before freezing to reduce ice crystals, and keep most of the sauce on top so the tortillas don't go soggy.
Nutrition
Calories 525 kcal
Fat 21 g
Saturated Fat 10 g
Protein 36 g
Carbohydrates 38 g
Sugar 4 g
Sodium 1200 mg
Nutrition is an estimate, calculated automatically.
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