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Freezer-Friendly 5-Ingredient Chicken Enchiladas Recipe
Ever found yourself in need of a quick meal that you can pull out of the freezer? This chicken enchiladas recipe is perfect for meal prep and will make your weeknights a breeze. With just five simple ingredients, you’ll have a delicious meal ready to go at any time. Imagine coming home after a long day and knowing there’s a hearty dish waiting for you, all without the fuss of cooking from scratch.
Add more veggies with this vegetable enchiladas recipe.
These enchiladas are not only easy to make, but they also freeze beautifully, making them an ideal candidate for your meal prep needs. You’ll love the convenience as you layer flavors that meld together perfectly when baked. Plus, you can customize them with your favorite sauces or toppings, turning a simple recipe into something special.
Try a one-pan pasta option for smaller servings.
Easy and Delicious Chicken Enchiladas for Meal Prep
Freezer-Friendly 5-Ingredient Chicken Enchiladas Recipe
Course: 5-Ingredient RecipesCuisine: Mexican-Inspired, Meal PrepDifficulty: Easy4
servings15
minutes30
minutes320
kcalThese chicken enchiladas are packed with flavor, featuring tender chicken, zesty enchilada sauce, and gooey cheese, all wrapped in soft tortillas. They’re easy to make, freeze well, and can be reheated for a delightful meal any day of the week.
Ingredients
2 cups cooked shredded chicken
1 cup enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)
8 corn or flour tortillas
1/2 cup chopped green onions (optional)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken and half of the enchilada sauce. Mix well to coat the chicken evenly.
- Spoon a portion of the chicken mixture onto each tortilla, sprinkle with cheese, and roll them up tightly. Place the enchiladas seam side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. If desired, add chopped green onions for extra flavor.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
- Allow to cool before slicing and either serve immediately or freeze for later use.
Notes
- Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Key Prep Tips
- Use Pre-Cooked Chicken: Shred rotisserie chicken or use leftover cooked chicken to save time.
- Warm the Tortillas: Lightly warm tortillas before filling to prevent cracking when rolling.
- Layer the Sauce: Spread a thin layer of enchilada sauce on the bottom of the baking dish to prevent sticking and add extra flavor.
- Assemble Tightly: Roll the tortillas snugly around the filling to keep them intact during freezing and reheating.
Suggested Variations
- Cheese Options: Use a mix of shredded cheddar, Monterey Jack, or a Mexican cheese blend for maximum flavor.
- Add Veggies: Include sautéed onions, bell peppers, or black beans in the filling for added nutrients.
- Spice It Up: Add diced jalapeños or a sprinkle of chili powder to the filling for a kick.
- Gluten-Free Option: Use corn tortillas for a gluten-free alternative.
Freezing Instructions
- Before Baking: Assemble enchiladas, cover tightly with foil, and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time.
- After Baking: Cool completely before freezing individual portions in airtight containers for quick reheating.
Serving Suggestions
- As a Main Dish: Serve with a side of Spanish rice, refried beans, or a fresh green salad.
- Toppings: Garnish with sour cream, guacamole, chopped cilantro, and diced tomatoes for extra flavor.
- Beverages: Pair with a chilled margarita, iced tea, or sparkling water with lime.
- Presentation: Serve on a colorful platter with the enchiladas neatly lined up and topped with melted cheese and fresh herbs.