Go Back
Print
Easy Freezer Chicken Enchiladas

Easy Freezer Chicken Enchiladas

Ingredients

  • 4 Cooked Chicken Breasts Cooked and shredded
  • 2 T Taco Seasoning
  • 16 oz Sour Cream
  • 1 Cup Salsa
  • 3 Cups Shredded Cheese
  • 16-20 Mission low carb tortilla shells
  • 3/4 Cup Chicken Stock
  • 1/4 Cup Chili Powder
  • 1 t Cumin
  • 8 oz Tomato Paste
  • 8 oz Tomato Sauce
  • Salt and Pepper to taste

Instructions

  1. Cook chicken and shred it.  I like to do this in my crockpot!

  2. Mix Chicken, Taco Seasoning, Sour Cream, and Salsa.

  3. Spray 9x13 pan with butter spray.

  4. Spread filling into shells evenly and top with shredded cheese.  Lay into the pan.

  5. Mix remaining ingredients and pour over the top.  Top with more cheese if desired.

  6. Cover and bake at 350 for 30-40 mins.

  7. To freeze do not bake just cover and freeze.  When you are ready to use thaw and follow baking instructions!