hilanddairy.com
Freezer-Friendly Chicken Enchiladas
March is National Frozen Food Month so to pay homage to this time-saving meal prep month, I scoured through my recipes and found this incredibly easy and oh-so-yummy chicken enchilada dish. It’s loaded with my favorite Hiland Dairy ingredients including sour cream and cheddar cheese. The best part is, it makes several portions and freezes […]
Prep
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Cook
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Total
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Serves
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Instructions
- 01
Preheat oven to 375 degrees.
- 02
In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and green chiles.
- 03
Lay tortillas on a clean flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortillas and set them aside.
- 04
Pour the remaining can of enchilada sauce and coat the bottom of four 5” foil disposable aluminum pans.
- 05
Add three rolled enchiladas, seam side down, into each pan. Evenly top with the second can of enchilada sauce and remaining cheese.
- 06
If you're eating immediately: Place pans on a baking sheet and bake for 20 minutes or until bubbly.
- 07
If you're freezing to eat later: Cover the enchiladas with plastic wrap pressing down on top of the enchiladas removing as many air bubbles as possible.
- 08
If the aluminum pans come with cardboard lids, fold over the edges to secure them to the containers.
- 09
Wrap with aluminum foil and place in the freezer for up to three months.
- 10
To bake, remove the plastic wrap, cover with only the aluminum foil and bake for 30 minutes. Uncover and continue to bake for 5-10minutes until hot and bubbly
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