This chicken, cheese, and green chile enchilada recipe is on my regular rotation since we love it so much. You can omit the chiles if that isn’t your thing, but it adds a nice touch, I think. They aren’t spicy, so it doesn’t add heat.
How to Freeze This Chicken Enchilada Recipe
I usually freeze these pre-baked. In fact, for my family, I made two 9×9 pans instead of a 9×13 pan. Then ont he day when I want to make them, I just defrost them overnight in the fridge or during the day. Just know that you’ll likely need to bake them longer since they start off cold rather than room temperature.
Chicken, Cheese, and Green Chile Enchiladas
Ingredients
- 2-3 cups cooked chicken chopped
- 2 cups cheddar cheese shredded
- 4 ounce can green chiles chopped
- 8 10 in. soft flour tortillas
- 1/2 cup onion or celery chopped
- 2 cans cream of chicken soup
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- For the chicken mixture, combine mix chicken, onion and/or celery, and 1 cup cheese.
- For the sauce, combine cream of chicken soups, green chiles, and sour cream.
- Spread ½ of the sauce mixture in bottom of 9×13 pan. Divide the chicken mixture between the 8 tortillas. Roll each one and place in the pan on top of sauce mixture.
- Cover rolled tortillas with remaining sauce mixture.
- Bake for 30 minutes or until bubbly.
- Sprinkle remaining cheese on top and bake for 5 more minutes.
- Serve with rice or top with salsa, if desired.
Jayme is a wife to 1 and a mother to four boys. She tries to save money in the kitchen by building a smart stockpile and meal planning. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how crazy it’ll get at dinner time. You can find her on Instagram.
