Easy preparation meets taste sensation! Let us introduce the best solution to your busy week meal-planning dilemmas, Freezer Chicken Enchiladas! This flavorful, tender chicken welcomes the zesty, sauce-covered tortillas, deliciously blending together like they’ve known each other for years. These easy-to-prep and always-ready Freezer Chicken Enchiladas will become a guest and family favorite for sure! And a favorite fix for you too! So, get out the welcome wagon and let these enchiladas roll on out!

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  • 2 1/2 cups enchilada sauce, divided
  • 2 cups rotisserie chicken, diced
  • 1 1/2 cups cheddar cheese, shredded, divided
  • 1/2 cup sour cream, plus more, to taste, for garnish
  • 1/4 cup fresh cilantro leaves, chopped, plus more, to taste, for garnish
  • 1 (4-ounce) can green chiles, diced
  • 12 (6-inch) flour tortillas, warmed


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Grease a disposable aluminum pan.

Step 3 –Evenly spread 1 cup of the enchilada sauce on the bottom of the pan.

Step 4 –In a large bowl, combine the chicken, 1/2 cup of the enchilada sauce, 1/2 cup of the shredded cheddar cheese, the sour cream, the cilantro, and the green chiles together.

Step 5 –Lay the tortillas on a flat surface and add 1/4 cup of the chicken mixture to the center of each.

Step 6 –Roll the filled tortillas up and place them in the prepared pan, seam-side down.

Step 7 –Top the enchiladas with the remaining enchilada sauce and the remaining cheese.

Step 8 –Cover the pan with plastic wrap.

Step 9 –Cover the plastic wrap with aluminum foil and make sure to secure the edges as tightly as possible.

Also Read:  Ultimate Chicken Parm

Step 10 –Freeze the covered enchiladas for up to 3 months.

Step 11 –Preheat the oven to 375 degrees F.

Step 12 –Transfer the covered enchiladas from the freezer and discard the plastic wrap.

Step 13 –Cover the frozen enchiladas with foil.

Step 14 –Bake the enchiladas for 30 minutes.

Step 15 –Carefully uncover the enchiladas and bake until they are cooked through, about 15-20 minutes.

Step 16 –Serve immediately with the extra sour cream and the extra cilantro.