Pepper Chicken Enchiladas

24 enchiladas (Serves 8)
Prep Time:
Total Time:

Just a moment please...

Frozen Chicken Enchiladas: Clean and delicious chicken enchiladas with my favorite homemade enchilada sauce. Plus, instructions on how to freeze these guys perfectly!
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My favorite frozen chicken enchiladas. They have clean, fresh flavors and reheat perfectly plus I use a great homemade enchilada sauce recipe!


2 pounds chicken, shredded
2 large peppers, diced
4 Fresno (red) jalapeno peppers
1 white onion, diced
1 teaspoon cumin
2 tablespoons olive oil
16 ounces tomatillo salsa
Salt and pepper
24 6-8 inch corn or flour tortillas
Vegetable oil, for tortillas
1 pound shredded cheese
Cilantro, garnish
4 8x8 freezer casserole dishes (or 2 9x13 dishes)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups chicken stock
1/4 cup chili powder
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper


For filling:
1) Poach chicken in barely simmering water until just cooked through, 12-15 minutes. Once cooked, drain and let cool slightly. Then shred the chicken.

2) In a large skillet, add a drizzle of oil over medium heat. Add diced onions and peppers and cook until they start to soften, 3-4 minutes. Stir in cumin and season with salt and pepper. Finally stir in shredded chicken and tomatillo salsa. Stir to combine, then remove from heat and set aside.

For sauce:

1) In a medium pot, whisk together butter and flour over medium heat. Keep whisking until the mixture turns a light, tan color, about 5 minutes.

3) Whisk in all the spices and cook for another 30 seconds. Then start whisking in chicken stock in a thin stream. Once stock is whisked in, bring gravy to a slight simmer and cook until it thickens nicely, about 2-3 minutes, whisking occasionally.

TO make Enchiladas:

1) Add 1/4 cup oil to a large skillet over medium heat. Working with one tortilla at a time, let it heat in the oil for 5-10 seconds per side. Then remove tortilla and let drain on a paper towel.

2) Once a tortilla is warmed and flexible, work with one at a time. Fill it with some of the filling and a small handful of cheese. Roll it tightly.

3) Spoon some of the sauce into the bottom of each dish, then start laying in enchiladas. You should get 6 in each dish. Once all enchiladas are in the dishes, divide sauce between the dishes and top each with cheese.

TO Freeze: Let the enchiladas cool completely and then transfer to the freezer on baking sheets (still uncovered). Let the enchiladas freeze uncovered. Then remove them and wrap them tightly in a plastic wrap and a layer of heavy duty foil. Return the dishes to the freezer where they will store great for 4-6 months.

To reheat: Let the dishes thaw in the fridge slowly. Then reheat in a 350 degree F. oven for 25-30 minutes until the enchiladas are hot and the cheese is bubbly in the center. Serve with cilantro, sour cream, etc.