Chicken Enchilada Recipes

Looking for the easiest of all Chicken Enchilada Recipes? Look no further. Very few ingredients, and SO good! Plus, this is perfect for freezer cooking! I also included gluten-free modifications as well 🙂

Note that the recipe below is for a double batch, so if you only want a single batch, you will need to half it.

There are two parts of this recipe with gluten – the cream of chicken soup and the flour tortillas. For the tortillas, you simply need to sub them out for a gluten free product. I use Aldi’s LiveGFree wraps, and they are amazing! Now for the cream of chicken soup:

Gluten-Free Cream of Chicken Soup (only do this if you are using the gluten-free modifications)

Ingredients:

• 2 cups of milk
• 2 Tbsp butter
• 6 Tbsp gluten-free flour
• 2 gluten-free chicken bullion cubes
• 1 tsp salt

Instructions:

1. In a medium sauce pan, whisk milk with the flour over medium heat.
2. Add the butter, bullion and salt.
3. When it starts to bubble, reduce heat and stir for a couple minutes.
4. Remove from heat.

Ok – now you’ve got your gluten-free cream of chicken soup (if that’s your thing). Now for the enchiladas:

Start with the salsa, sour cream, cream of chicken soup and the spices.

Then add the chicken and 1 cup of the cheese to 2 cups of the soup mixture. Mix it together well and get ready to scoop into the tortillas!

As you can see in the background, I used the gluten free wraps from Aldi. They’re so good!

Top with remaining soup mixture, followed by the remaining cheese.

Then freeze or bake. So good! These can be baked from frozen too. Just bake them covered for about an hour at 250, then uncovered for a half hour at 350.

As mentioned – the recipe below is for 2 pans of enchiladas, so cut in half in you only want to make once pan.

Chicken Enchiladas

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 12

Author: Lauren Cobello

Ingredients

• 3 lbs. chicken breasts cooked and shredded
• 12 oz. salsa
• 8 oz. shredded jack cheese
• 1 cup sour cream
• 2 10.5 oz. cans cream of chicken soup
• 20 Flour tortillas
• 4 tsp chili powder
• 1 tsp cumin

Instructions

• In a large mixing bowl, combine soup, salsa, sour cream and spices.
• In another bowl, mix 2 cups of the mixture with the chicken and 1 cup of cheese.
• Equally fill and roll each tortilla with the chicken mixture.
• Place rolled tortillas in a 13x9 baking dish (x2).
• Top with remaining soup mixture, and then the remaining cheese (x2).
• Cover and freeze*, or bake at 350 for 30-40 minutes or until cheese is nice and bubbly.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!