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Freezer Friendly Spicy Chicken Enchiladas

Heidi Davison
These Spicy Chicken Enchiladas are a great make-ahead freezer option. They are also great to give as a gift.
5 from 2 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Entree
Cuisine Mexican
Servings 5 -6


  • 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


  • 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.