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A baking dish of spicy chicken enchiladas topped with melted cheese, green onions, and a rich red sauce, fresh from the oven.

Freezer-Friendly Spicy Chicken Enchiladas

Comforting spicy chicken enchiladas with a chipotle-spiked red enchilada sauce, rotisserie chicken, sautéed onion and garlic, homemade taco seasoning and Monterey Jack. Bake now or freeze for a friend; reheating directions included.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings (2 enchiladas each)
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon homemade taco seasoning or packet taco seasoning
  • 1 medium yellow onion chopped
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1-3 chipotle peppers in adobo more = spicier; omit for mild
  • 14 oz red enchilada sauce 1 can
  • 2 cups cooked chicken shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese divided
  • 8 6-inch flour tortillas
  • cilantro and sour cream for serving

Method
 

  1. Sauté the onion in the olive oil with the garlic 5-7 minutes until translucent and lightly browned at the edges.
  2. Puree the chipotles with the enchilada sauce in a food processor until smooth.
  3. In a medium bowl, mix the chicken with the onion mixture and taco seasoning. Add 3/4 cup of the sauce and 1 cup of the cheese and mix well.
  4. Pour 1/3 cup of sauce into the bottom of a baking pan. Spoon about 1/2 cup of filling onto each tortilla, roll and place seam-side down.
  5. Pour the remaining sauce over the top and sprinkle with the remaining cup of cheese.
  6. Bake at 375°F for 25-30 minutes until bubbling. Top with cilantro and sour cream. Or cover and freeze.

Notes

From frozen: bake covered at 375°F for 45 minutes, then uncovered 15 minutes until the cheese bubbles. Write the directions on the foil if gifting.