Add the Finishing Touches:
Garnish enchiladas with avocado, sour cream, cilantro, and lime.
The fact that you can cook up a quick batch and then have a fantastic freezer meal that lasts for days is just so great, so I hope you love these frozen enchiladas.
Chicken Enchilada Recipe Ingredients:
Chicken– We always use what we have on hand. When that happens, it will occasionally be chicken breast (grilled chicken is AMAZING) or most likely rotisserie chicken. Just make sure it is cooked and either shredded or cubed. Any will do.
Cheese– THIS is really the star of the show. Each enchilada will contain cheese both inside and on top of the sauce. I always always always recommend using a variety of flavors. My go-to combination is cheddar and pepper jack, but we’ve had great success with the Mexican blends you can buy at the store.
Butter and flour: When we combine flour and butter fat, we get a thickening agent that makes the best smooth, creamy sauce.
Chicken broth: I love Better Than Bullion Base a lot. We also added chicken broth to the paste, which is incredibly flavorful and mixes with water. Both are going to give you stellar results. Just be aware that you will need to season with salt and pepper if you choose the bullion.
Just a dollop of sour cream gives the sauce a little tang and unites all the flavors.
Jalapenos and/or green chilies: This is where you’ll get a nice kick. We use a 50/50 mixture of diced pickled jalapenos and chilies. You could also use a good green salsa in its place (Trader Joe’s Hatch Chili Salsa is outstanding).
The best tortillas are homemade, but let’s face it, I don’t have time to make them when my family is starving in the middle of the week. So don’t sweat it. Use whatever tortillas you have on hand.
Add the Enchilada Sauce and Cheese:
Add more shredded cheese on top of the enchiladas after evenly distributing the sauce over them. Use Colby jack, Mexican blend, cheddar, or any other comparable cheese.