Chicken Enchilada
Creamy filling with tons of flavor meets deep enchilada sauce. Plus, it's freezer compatable for extra bonus points.
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
Nutrition
Calories: 556kcalCarbohydrates: 32gProtein: 42gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 136mgSodium: 1328mgPotassium: 435mgFiber: 3gSugar: 9gVitamin A: 1041IUVitamin C: 5mgCalcium: 395mgIron: 4mg
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