Easy Freezer-Friendly Chicken Enchilada Filling Recipe for Quick Meals
A quick and flavorful chicken enchilada filling that can be made in advance, frozen, and used for easy homemade Mexican-inspired meals. Perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken (about 1 lb or 450g)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce (8 fl oz or 240 ml)
- 1 cup enchilada sauce (8 fl oz or 240 ml)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional: fresh cilantro, chopped
- Optional: ½ cup chicken broth (4 fl oz or 120 ml) for thinning sauce
- Optional: diced green chilies
- Optional: squeeze of lime juice
Instructions
- If not using pre-cooked chicken, poach 2 large chicken breasts in simmering water for 15-20 minutes until cooked through (internal temp 165°F/74°C). Let cool, then shred using two forks or a mixer with paddle attachment.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened and translucent.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast spices for 1 minute, stirring constantly.
- Pour in tomato sauce and enchilada sauce. If mixture is too thick, add up to ½ cup chicken broth. Bring to a gentle simmer.
- Add shredded chicken to the sauce and stir well to coat. Simmer on low heat for 8-10 minutes, stirring occasionally.
- Taste and adjust seasoning with salt, pepper, or lime juice as desired.
- Let the filling cool completely before transferring to freezer-safe containers or resealable bags. Flatten bags to remove air for better freezing.
- Label with date and freeze for up to 3 months. To use, thaw overnight in the fridge and reheat gently on stove or microwave.
Notes
Shred chicken while still warm for easier shredding. Toast spices to deepen flavor. Add chicken broth if filling thickens too much. Label containers with date for freezer storage. Reheat gently with splash of broth to keep moist. Can be adapted for slow cooker. Optional additions include diced jalapeños, cheese, or frozen corn for texture.
Nutrition
- Serving Size: About ½ cup cooked f
- Calories: 180
- Fat: 5
- Carbohydrates: 6
- Protein: 25
Keywords: chicken enchilada filling, freezer-friendly, quick meals, meal prep, Mexican, easy recipe, shredded chicken, enchilada sauce