Freezer-Friendly Chicken Enchiladas

Name: Freezer-Friendly Chicken Enchiladas
Ingredients: 2 cups rotisserie chicken, diced2 (10 oz) cans enchilada sauce2 cups Hiland Dairy Cheddar Cheese, shredded1/2 cup Hiland Dairy Sour Cream1/4 cup fresh cilantro, chopped1 (4 oz) can diced green chiles12 (6 inch)flour tortillas, warmed; 2 cups Rotisserie Chicken (diced); 2 10 oz cans Enchilada Sauce; 2 cups Hiland Dairy Cheddar Cheese (shredded); 1/2 cup Hiland Dairy Sour Cream; 1/4 cup Fresh Cilantro (chopped); 1 4 oz can Diced Green Chiles; 12 6inch Flour Tortillas (warmed)

March is National Frozen Food Month so to pay homage to this time-saving meal prep month, I scoured through my recipes and found this incredibly easy and oh-so-yummy chicken enchilada dish. It’s loaded with my favorite Hiland Dairy ingredients including sour cream and cheddar cheese. The best part is, it makes several portions and freezes for up to three months.

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Freezer-Friendly Chicken Enchiladas

Ingredients

2 cups rotisserie chicken, diced2 (10 oz) cans enchilada sauce2 cups Hiland Dairy Cheddar Cheese, shredded1/2 cup Hiland Dairy Sour Cream1/4 cup fresh cilantro, chopped1 (4 oz) can diced green chiles12 (6 inch)flour tortillas, warmed
2 cups Rotisserie Chicken diced
2 10 oz cans Enchilada Sauce
2 cups Hiland Dairy Cheddar Cheese shredded
1/2 cup Hiland Dairy Sour Cream
1/4 cup Fresh Cilantro chopped
1 4 oz can Diced Green Chiles
12 6inch Flour Tortillas warmed

Instructions

Preheat oven to 375 degrees.
In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and green chiles.
Lay tortillas on a clean flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortillas and set them aside.
Pour the remaining can of enchilada sauce and coat the bottom of four 5” foil disposable aluminum pans.
Add three rolled enchiladas, seam side down, into each pan. Evenly top with the second can of enchilada sauce and remaining cheese.
If you're eating immediately: Place pans on a baking sheet and bake for 20 minutes or until bubbly.
If you're freezing to eat later: Cover the enchiladas with plastic wrap pressing down on top of the enchiladas removing as many air bubbles as possible.
If the aluminum pans come with cardboard lids, fold over the edges to secure them to the containers.
Wrap with aluminum foil and place in the freezer for up to three months.
To bake, remove the plastic wrap, cover with only the aluminum foil and bake for 30 minutes. Uncover and continue to bake for 5-10minutes until hot and bubbly