Freezer Meal Recipe: Creamy Chicken Enchiladas
In my ongoing quest to cook and freeze more meals so that we are tempted to eat out less I came up with another recipe that is easy to prepare and used ingredients I had on hand in my stockpile.
This one should definitely go in the “freezes beautifully” section of the cookbook.
- 4 chicken breasts, cooked and shredded
- 2 (8 oz.) packages cream cheese, softened
- 16 oz. cheddar or jack cheese, shredded
- 2 (4 oz.) cans Ortega diced chilis
- 9 (10 oz.) cans green enchilada sauce
- 32 fajita sized flour tortillas
With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce.
Pour cream sauce over shredded chicken in a bowl.
And stir to combine.
In the bottom of 4 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of green enchilada sauce and spread evenly to cover bottom of pan.
Now take your tortillas and fill generously with the creamy chicken mixture and roll up.
Place rolled enchiladas in pan seam side down and cover each pan of enchiladas with sauce – 1 can for each pan.
Sprinkle top of enchiladas with cheese.
Cover each pan with a double layer of aluminum foil. I baked one pan for dinner and froze the rest, uncooked.
To bake – Preheat oven to 355° and bake unfrozen for 45 minutes or 70-90 minutes if frozen.
Frozen enchiladas will hold in freezer for 4-6 month.
Serve with rice & beans for a yummy Mexican inspired meal!
Notes: Much like my frozen breakfast burritos recipe this is a pretty forgiving recipe that you could easily adapt to suit your needs.If you are gluten free feel free to use corn tortillas or GF tortillas. Dairy free…perhaps there is a dairy free substitute or you could omit the cheeses and just make chicken enchiladas. If you like things spicy add some diced jalapeno instead of the canned green chilis…really easy and hard to mess up. If you like red sauce – go for it. I just happen to like greens sauce. – Enjoy!
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