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–+ servings
Delicious grilled fish tacos topped with avocado, cilantro, and green salsa on a wooden plate.

Chicken Enchilada

Creamy filling with tons of flavor meets deep enchilada sauce. Plus, it's freezer compatable for extra bonus points.
3 ratings (Click stars to rate)
Recipe by - Tabetha Klein
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 556 kcal

Equipment

Ingredients
 
 

Enchilada FIlling

  • 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

Garnish

  • Avocado - optional
  • Cilantro - optional
  • Salsa - optional

Instructions
 

Enchilada Filling

  • Add all the ingredients together in a large bowl and thoroughly combined.

Assembly

  • 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.

Baking

  • 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.

Video

Notes

  • Rotisserie chicken is your friend: A store-bought bird turns this into a true weeknight dinner without sacrificing a thing.
  • Warm the tortillas first: A quick warm-up makes them pliable so they roll without cracking or splitting on you.
  • Sauce top and bottom: A thin layer of sauce under the enchiladas keeps them from sticking, and plenty on top keeps them from drying out.
  • Freezer-friendly: Assemble, wrap tightly, and freeze unbaked for up to 3 months. Bake covered straight from frozen, adding time until hot and bubbly.
  • Storage: Baked leftovers keep 3-4 days in the fridge and reheat wonderfully.

Nutrition

Calories: 556kcalCarbohydrates: 32gProtein: 42gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 136mgSodium: 1328mgPotassium: 435mgFiber: 3gSugar: 9gVitamin A: 1041IUVitamin C: 5mgCalcium: 395mgIron: 4mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword freezer ready
Tried this recipe?Mention @tabethas.table!