This chicken enchilada recipe started similarly to the Baked Italian Meatballs recipe. I needed to make some freezer dinners for an upcoming surgery. This recipe is a double special because you can make a batch for now... and a batch for later.
Good to Know Chicken Recommendation
When I need pulled chicken for a recipe, I will generally get a $5 rotisserie from the ever-trusty Costco. Then last year I realized they LITERALLY sold a bag of PRE PULLED chicken...
It is $18 as of spring of 2022 in North Carolina, so don't hold me to that, but it nets probably the same amount as 2 rotisserie chickens. So for $5 more, you get no mess and lots of time back.
I used the whole bag for this recipe which was 45 oz. Heads up, you do still have to pull it apart as some pieces are larger.
Freezer Ready Recipe
My favorite part about this chicken enchilada recipe is that they are very easily made freezer ready. You will prepare your dish exactly the same way. The only thing you might need to make this dish ready for the freezer is...
- A Freezer to Oven Safe Baking Dish (with a lid)
- Lots of Plastic Wrap
You'll want to wrap the whole foil pan in plastic multiple times BEFORE adding the lid. Moisture will cause freezer burn!
Make sure to label the top of the foil with Sharpie. I also add "Chicken Enchiladas - Bake at 350 for 1hr lid on, 30 minutes lid off"
I recommend these below. They are the exact same ones as in my video. We are almost at the point of buying more.
Due to the kitchen renovation process coming up in just a few weeks, I am making more freezer meals ahead of time. I will throw these on the smoker and be able to stay out of the construction as much as possible.
These 9X13" foil baking dishes are absolutely perfect for freezer-ready meals, potlucks, or bringing a dish to a friend or family. They cost a little more than $1 apiece.
Homemade Enchilada Sauce
For this recipe, I actually used my own homemade enchilada sauce. That was created out of desperation as I was determined to make enchiladas and I didn't want to go to the store and buy sauce for it. InstaCart was a week out from being able to deliver due to the peak of COVID, so I do what I do best which was pull it out of thin air.
Come to find out it required tomato paste (which I always have), stock, and spices. I had everything I needed and it turned out perfect. Not even mad. This recipe is literally the only one I have ever tried in my chicken enchilada recipe, so... I hope it tastes alright with store-bought too, haha.
Recipes to Pair With
Here are some recipes that I often make right along with Mexican night. You do not need these to be successful at your chicken enchilada recipe, but I always like to recommend a few more just in case you want to level up your next meal.
- 6 cups Pre-Cooked Chicken - rotisserie or something similar
- 1 cup Sour Cream
- 1 cup Mexican Cheese Blend
- 10 oz Diced Tomatoes w/ Green Chilis
- ½ cup Enchilada Sauce - homemade recommended - recipe in post
Base & Toppings
- 12 Tortillas - 8" round
- 2 cup Enchilada Sauce
- 2 cup Mexican Cheese Blend
- Avocado - optional
- Cilantro - optional
- Salsa - optional
- Add all the ingredients together in a large bowl and thoroughly combined.
- Add enough enchilada sauce to just cover the bottom of the pan.
- Fill each tortilla with about ¼ -½ cup of filling and roll closed.
- Place tortilla seam side down, and repeat.
- Once the pan is full, add more enchilada sauce on top, and then cover with Mexican cheese.
- Cook in a 350-degree oven for 20-30 minutes or until cheese is golden brown.
Freezer Ready Version
- Make sure to use a freezer-to-oven-safe container (pyrex or foil) with a lid.
- Once assembled wrap the entire dish in plastic wrap. I suggest multiple layers.
- Add the lid, and store it in the freezer.
- When ready to bake, remove the plastic but cover with foil on the top and bake for 1 hr.
- Remove foil and bake another 30 minutes or until cheese is browned and an internal temperature of 165 is reached.