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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 🙂
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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:
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.
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