Freezer Cheesy Chicken Enchiladas

Shredded chicken, sautéed onion and bell pepper, cheddar, sour cream, taco seasoning, and enchilada sauce are rolled in flour tortillas, frozen, then baked until hot and bubbly. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @mrsvitale

Original recipe source

Cook time: 40 minutes

Servings: 8

Ingredients

• 1 Tbsp olive oil
• 0.5 cup onion finely diced
• 0.5 cup bell pepper finely diced
• 2 cup cooked shredded chicken
• 1 cup freshly shredded sharp cheddar cheese divided
• 0.3333333333 cup sour cream
• 1.5 tsp taco seasoning
• 0.3333333333 can mild red enchilada sauce 19 to 20 oz, divided
• 0.3333333333 can mild red enchilada sauce 19 to 20 oz, divided
• 8 whole small flour tortillas about 6 inches
• 0.3333333334 can mild red enchilada sauce 19 to 20 oz, divided
• 1 cup freshly shredded sharp cheddar cheese divided

Instructions

1. Heat the olive oil in a skillet and sauté the onion and bell pepper until softened, about 5 to 7 minutes. Let cool slightly. Vegetables softened
2. Mix the chicken, sautéed vegetables, 1 cup of the cheddar, sour cream, taco seasoning, and 1/3 cup of the enchilada sauce. Filling combined
3. Spread 1/3 cup of enchilada sauce in a 9x13 pan. Fill and roll the tortillas, place them seam-side down, and brush lightly with more sauce. Cover with parchment and double foil, then freeze. Enchiladas assembled and frozen
4. When ready, thaw completely in the refrigerator overnight. Bake covered at 350°F for 30 minutes. Hot through
5. Uncover, add the remaining sauce and the remaining cheddar, then bake about 10 more minutes until the cheese is melted and bubbly. Bubbly and melted