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Easy Chicken Enchilada Recipe- Freezer Friendly!

This is the easiest and tastiest chicken enchilada recipe! Rated five stars from my picky eater and on the table in under an hour! 
Course Dinner Recipes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 -8 servings
Author Jesseca

Ingredients

  • 4 cups cheddar or Mexican blend cheese divided
  • 4 cups cooked chicken diced or shredded
  • 4 tablespoons salted butter
  • 4 tablespoons all-purpose flour
  • cups chicken broth
  • 2 cups sour cream
  • 7 oz diced green chilies
  • 7 oz diced jalapeno- or 14 oz green chilies
  • 8 to 10 to tortillas

Instructions

  • Preheat the oven to 435 degrees. Mist a 9×13″ (or two 9″) pan with cooking spray and set aside for later. 
  • Combine the diced chicken with 1 cup of shredded cheese. 
  • Add a heaping spoonful of the chicken mixture to the bottom third of your tortilla. Roll tightly and place in your prepared pan, seam side down. 
  • Continue with remaining chicken and tortillas. Set aside.

For the sauce:

  • Melt the butter in a medium saucepan over medium/low heat.
  • Whisk in the flour and cook one to two minutes, stirring constantly. 
  • Slowly whisk in the chicken broth. Cook another two to three minutes or until just slightly thickened. 
  • Remove from the heat. Stir in the sour cream, chili's, jalapeno and 2 cups of cheese. 
  • Pour the sauce over the top of your enchiladas. 
  • Sprinkle the remaining 1 cup of cheese on top. Bake 20 minutes, or until warm and bubbly. 

Notes

To Freeze:
  1. Find a good aluminum foil tin or glass freezer dish that you love. 
  2. Follow the recipe through step four (placing the filled tortillas in your pan). 
  3. Wrap tightly and freeze. 
  4. Make the sauce as directed. Cool and freeze. We find these small soup freezer containers to be ideal for this. 
  5. When you are ready to bake, take out of the freezer and allow to thaw overnight. 
  6. Spread the enchilada sauce on top, sprinkle with cheese, and bake as directed.