Craving a mouthwatering Mexican dish that's not only delicious but also freezer-friendly? Get ready to revolutionize your meal prep with these incredible Freezer White Chicken Enchiladas! Imagine coming home after a long day and pulling out a perfectly prepared, creamy, cheesy enchilada that tastes like it was just made fresh. This recipe is about to become your new go-to comfort food that saves time, satisfies hunger, and brings restaurant-quality flavor right to your dinner table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese
- 8 flour tortillas
- 1 can green enchilada sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, and sour cream. Mix well until all the ingredients are fully incorporated.
- Add the shredded cheese to the chicken mixture and stir until the cheese is evenly distributed. Season with salt and pepper to taste.
- In a separate pan, warm the green enchilada sauce over medium heat.
- To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla. Roll the tortilla up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the warmed green enchilada sauce over the rolled tortillas and sprinkle with additional shredded cheese if desired.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Freeze the enchiladas for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (180°C) for 20-25 minutes, or until heated through.
Tips
- Use rotisserie chicken for an even quicker preparation time and extra flavor.
- For best freezing results, wrap the baking dish tightly in plastic wrap and then aluminum foil to prevent freezer burn.
- Label your enchiladas with the date and contents to keep track of your freezer meals.
- For extra moisture, add a little extra sour cream or a splash of chicken broth when reheating.
- Customize your enchiladas by adding diced green chilies or jalapeños for a spicy kick.
- Let the enchiladas cool completely before freezing to maintain their texture and prevent ice crystals.
- For best results, consume frozen enchiladas within 2-3 months for optimal taste and quality.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
