Freezer Chicken Enchiladas

Freezer Meal: Chicken Enchiladas

It happens to us all.  Working late, exhausted from the day, or just busy…whatever the reason, there just isn’t time to make dinner.  On nights like those, you can’t beat the convenience of having something stashed away in the freezer.  These enchiladas are perfect for that.  You can bake it right away or freeze it,  I like to bake it, let it cool, portion it out into microwaveable tupperware and then freeze it – makes a great lunch for the husband when he’s running late!

Chicken Enchiladas:

Ingredients:

  • 3 tbs cooking oil
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 4 cups cooked chicken, shredded
  • 2 packages taco seasoning mix
  • 2 cups water
  • 2 cups sour cream
  • 1 jar salsa
  • about 20 8-inch tortillas
  • 3 cups shredded cheese, reserve 1 cup for topping
  • 2 cans red enchilada sauce

Directions:

  1. Heat oil in a pan and saute the onions and green peppers until cooked.
  2. Add chicken, taco seasoning, and water; stir and simmer until most of the liquid has evaporated.
  3. Remove from heat and set aside.
  4. In a medium bowl, mix the sour cream and salsa. Add salt and pepper to taste if desired and set aside.
  5. Wrap tortillas in paper towel and microwave until soft.  I usually microwave a few at a time, so it only takes about 10 seconds.
  6. Spoon ¼ cup of chicken onto each tortilla. Top that with 3 tbs of the sour cream mixture and sprinkle with shredded cheese (about 1 tbs, reserving 1 cup for topping).
  7. Roll each tortilla and place in a baking dish – I used two metal 9×13 pans.
  8. Once the baking dish is full, pour enchilada sauce over the top and sprinkle with shredded cheese. If you are going to freeze before baking, wait until the day of to top with enchilada sauce and cheese.
  9. Bake at 350 for about 25 minutes.

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