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Freezer-Friendly Chicken Enchiladas


  • 2 cups rotisserie chicken, diced2 (10 oz) cans enchilada sauce2 cups Hiland Dairy Cheddar Cheese, shredded1/2 cup Hiland Dairy Sour Cream1/4 cup fresh cilantro, chopped1 (4 oz) can diced green chiles12 (6 inch)flour tortillas, warmed
  • 2 cups Rotisserie Chicken diced
  • 2 10 oz cans Enchilada Sauce
  • 2 cups Hiland Dairy Cheddar Cheese shredded
  • 1/2 cup Hiland Dairy Sour Cream
  • 1/4 cup Fresh Cilantro chopped
  • 1 4 oz can Diced Green Chiles
  • 12 6inch Flour Tortillas warmed


  • Preheat oven to 375 degrees.
  • In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and green chiles.
  • Lay tortillas on a clean flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortillas and set them aside.
  • Pour the remaining can of enchilada sauce and coat the bottom of four 5” foil disposable aluminum pans.
  • Add three rolled enchiladas, seam side down, into each pan. Evenly top with the second can of enchilada sauce and remaining cheese.
  • If you're eating immediately: Place pans on a baking sheet and bake for 20 minutes or until bubbly.
  • If you're freezing to eat later: Cover the enchiladas with plastic wrap pressing down on top of the enchiladas removing as many air bubbles as possible.
  • If the aluminum pans come with cardboard lids, fold over the edges to secure them to the containers.
  • Wrap with aluminum foil and place in the freezer for up to three months.
  • To bake, remove the plastic wrap, cover with only the aluminum foil and bake for 30 minutes. Uncover and continue to bake for 5-10minutes until hot and bubbly