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Chicken Enchiladas

A freezer-friendly pan of saucy chicken enchiladas made with rotisserie chicken, tortillas, enchilada sauce, and plenty of cheese.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 2 cups shredded Mexican blend cheese divided
  • 1 can 4 ounces diced green chiles
  • 1/2 cup sour cream
  • 10 corn tortillas
  • 2 cups red or green enchilada sauce
  • Cooking spray or oil for the baking dish

Method
 

  1. Lightly grease a 9x13-inch baking dish.
  2. Stir together the shredded chicken, 1 cup of cheese, green chiles, and sour cream.
  3. Spoon the filling into the tortillas, roll tightly, and place seam-side down in the dish.
  4. Pour enchilada sauce evenly over the tortillas and top with the remaining cheese.
  5. Cover tightly with foil and freeze unbaked.
  6. To cook, thaw overnight in the refrigerator and bake covered at 375°F for 25 minutes, then uncover and bake 10 minutes more.