Sour Cream Chicken Enchiladas
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
While most of our recipes here in MyFreezEasy are super quick to prepare and require very little pre-cooking, this is one exception. Enchiladas are such a great freezer to table meal, and while they do take a little longer to prep...the reward is worth it in the end.

Ingredients for Single Meal

  • 1 1/2 - cup(s) sour cream
  • 1 - 7 oz can(s) green chiles
  • 1/2 - cup(s) chicken broth
  • 2 - cup(s) shredded rotisserie chicken
  • 1 - tsp garlic powder
  • - Salt and pepper
  • 12 - flour tortillas
  • 2 - cup(s) shredded pepper jack cheese
  • Side: - veggies**
  • 1 - 9x13 disposable foil tray(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  2. Open the can of green chilies.
  3. In large mixing bowl, combine the sour cream, green chiles and chicken broth. Stir in the garlic powder, salt and pepper to taste. Scoop out 1 cup of the sour cream sauce and set aside.
  4. Stir in the rotisserie chicken. Then spoon sour cream-chicken mixture into the flour tortillas. Nestle each enchilada in the prepared baking dish, seam side down. Assemble all the enchiladas into the baking dish (10 to 12 enchiladas should fit cozy in the baking dish).
  5. Pour the reserved sour cream sauce over the top. Then top with shredded Pepper Jack cheese.
  6. Bake in the preheated oven for 15 to 20 minutes, or until cheese has melted on top.
  7. Prepare veggies.
  8. Serve Sour Cream Chicken Enchiladas with veggies.

Freezeasy Meal Prep Directions

  1. Open 2 cans green chilies.
  2. In large mixing bowl, combine 3 cups sour cream, 2 cans green chiles and 1 cup of chicken broth. Stir in the garlic powder, salt and pepper to taste. Scoop out 1 cup of the sour cream sauce and set aside.
  3. Stir in the 4 cups shredded rotisserie chicken. Then spoon sour cream-chicken mixture into the flour tortillas.

To each disposable tray, layer the following ingredients:

  • 12 enchiladas, nestled snugly
  • Reserved sour cream sauce
  • 2 cups shredded Pepper Jack cheese

Cover with foil or lid, add label and freeze.

Freeze & Thaw Instructions

Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.

Dairy-Free Modifications

Unfortunately, there isn’t a great dairy-free option for this meal.

Gluten-Free Modifications

Use corn tortillas to make this a gluten-free meal.

Printable Label Recipe Title

Sour Cream Chicken Enchiladas

Printable Label Instructions

Thaw and bake at 350 F for 20 minutes.
Serve with veggies.

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