Freezer Friendly Spicy Chicken Enchiladas
These Spicy Chicken Enchiladas are a great make-ahead freezer option. They are also great to give as a gift.
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion diced
- 1 Tbsp minced garlic
- 2 cups shredded rotisserie chicken
- 1 Tbsp taco seasoning
- 1-3 chipotles in adobo sauce the more you use, the spicer
- 14 oz can red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 5-6 6 inch flour tortillas
- Optional toppings: sour cream cilantro, salsa, guacamole
Instructions
- If baking right away, heat oven to 375 degrees. If freezing, prepare an aluminum or foil lined pan.
- Heat oil in a saute pan over medium heat.
- Saute the diced onion and garlic until translucent and browned, about 5-7 minutes. Set aside.
- Meanwhile, pulse enchilada sauce and 1-3 chipotles in a food processor until pureed.
- Pour a small amount of sauce in the baking dish so the enchiladas don't stick.
- In a medium bowl, put in shredded chicken, taco seasoning, and 1 cup cheese.
- Mix well and add 3/4 cup of enchilada sauce.
- Place a little less than 1/2 cup of the chicken mixture onto each flour tortilla.
- Roll the tortilla up and place seam side down in the baking dish. Repeat for all tortillas.
- Pour the remaining enchilada sauce on top, pushing down in between the tortillas.
- Sprinkle the remaining 1 cup of cheese on top.
- Bake at 375 for 25-30 minutes or until bubbly.
- If freezing, cover with foil.
- Reheat covered at 375 degrees for 45 minutes, then uncover and heat another 15 minutes.
- Spicy chicken enchiladas should be warmed through and bubbling.
- Serve with cilantro, sour cream, guacamole, and salsa.