Creamy Chicken Enchiladas (to freeze some or feed a crowd)

  1. Leigh Anne says:

    Yum, can’t wait to try these! When freezing do you assemble and let the chicken cool and then freeze or assemble, bake, cool, and then freeze? Thanks!

    • Kate says:

      I do not bake before freezing! You just want the enchiladas to be cooled before you cover them so they don’t steam up under the foil 🙂

  2. Molly says:

    Trying these tonight to take to some new mamas! What size tortillas did you use? The medium size (like soft taco size)?

  3. Jennifer Templeman says:

    Making these tonight ! Just put the chicken in the crockpot and realized I got regular enchilada sauce instead of green sauce by mistake. Here’s to hoping they still turn out! Lol!

  4. Erin says:

    Darn, I read the recipe wrong and baked the enchiladas before freezing them! How would you eat them when I get them out of the freezer? I’m thinking just let thaw overnight in the fridge and microwave portions as needed?

    • Kate says:

      To keep them nice and krispy I would simply oven reheat 🙂 You can still cover then uncover, and would still do it for around 20-30 minutes until cooked through. There’s enough sauce they shouldn’t dry out.

  5. Jessica Viola says:

    This is delicious! I got about 21 tortillas filled. It’s great to make such a huge quantity so that I have a dinner for another night. Thanks Kate!

  6. Emily says:

    Help! The filling turned out really runny. I didn’t have the Frontera sauce but used the same amount in the El Paso brand. Also, it seems to need a little more flavor, are there certain spices you’d recommend adding?

    • Kate says:

      I’m so sorry that it turned out runny, mine usually don’t so you could always try spooning the filling out to allow for less liquid. That’s what I always do. As for seasonings, I would suggest cumin and make sure you do a generous amount of salt. Thank you so much for trying the recipe and hope these suggestions help!

  7. Elizabeth Hubbard says:

    Could you use Greek yogurt instead of sour cream for a healthier version?

  8. Lauren says:

    what is that slaw in the pic? i need that recipe!!

  9. Christa Stamm says:

    Can these be left in fridge overnight and baked the next day?

  10. Dana Hove says:

    Hi! I can’t get the frontera packets. Do you have a substitution you have successfully used?

    • Kate says:

      Siete makes a green enchilada sauce!

      • Sarah says:

        Our grocery store didn’t have the Frontera sauce, but I used one 15oz jar and it worked great! I used a little more than half the jar in the crock pot when cooking the chicken and reserved the remainder to mix in later.

        • Kate says:

          Yes I am actually changing the recipe to reflect this, Frontera seems to be discontinued so a 15 or 16 oz jar works perfectly!

  11. Abby says:

    I love these enchiladas!! Often make them when I need to feed a lot and they are so yummy. It makes so many, so it’s fun to get to share multiple pans of enchiladas with those in need. Thanks for all the helpful tips you include, Kate! Naptime Kitchen is the BEST! Xo

  12. Ashley says:

    Love this recipe! Planning to make it for a vegetarian family, how would you adjust this if omitting the chicken? Thank you!

    • Kate says:

      Hmmm I would just skip the slow cooker part. Saute peppers and onions, make the salsa verde / sour cream sauce. Put the peppers, onions, black beans in the tortilla, roll it up. Pour the sauce over it. Add cheese.

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