Easy Chicken Enchiladas
Creamy shredded chicken enchiladas you can make ahead and freeze!
Ingredients
Method
- Cook the chicken (a crock pot works great), season with salt, pepper, onion and garlic powder, then shred it
- Mix the shredded chicken with 1 cup sour cream, 1 cup cheese, and 1/2 can of enchilada sauce
- Stuff the tortillas with the chicken mixture and roll them up
- Place the rolled tortillas with the remaining can of enchilada sauce and more cheese in the baking pan
- If serving immediately, bake covered for 20-25 minutes at 375°F
Freezer Meal Tip: I cover all my freezer meals with plastic wrap first, then foil on top. Remove the plastic wrap before baking, but keep the foil on. I set mine out in the morning to thaw, then bake covered for 30-45 minutes at 375°F — since everything is already cooked, you’re just warming it through.