Chicken enchiladas can easily be frozen and reheated for later enjoyment. Simply assemble the enchiladas as instructed in the recipe. Instead of baking, freeze. You can freeze them in a 9×13 disposable aluminum pan, or in individual portions. Once frozen, you’ll want to protect them from freezer burn by placing them into a resealable plastic bag, or wrapping them in plastic wrap. When ready to eat, preheat an oven to 375 degrees. Remove any plastic, and bake for 45 minutes until cheese on top is melted and centers are heated through.
Can I use corn tortillas instead?
Yes, you can use corn tortillas in place of the flour tortillas called for in this recipe. Be sure to warm your corn tortillas to make them easier to work with and to prevent tearing. Because corn tortillas are smaller, you’ll need 12 to 15 corn tortillas for this recipe.
Ingredients
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Preparation
Preheat oven to 350 degrees.
Grease a 9×13 pan.
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese, and if you like diced green onions and black olives.
Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese