This make-ahead chicken enchilada recipe can be frozen for up to three months before you plan to enjoy the cheesy casserole for dinner. Serve this easy chicken enchilada recipe with a side of chips, salsa, and guacamole.
Ingredients For Make-Ahead Chicken Enchiladas Recipe
15 ounce 1 can navy beans, rinsed and drained
1.5 cup Shredded chicken
2 cup Cheesy sauce
8 ounce 1 package shredded mexican four cheese blend with cream cheese or shredded monterey jack cheese with jalapeno peppers and cream cheese
4 ounce 1 can diced green chile peppers, drained
8 inch 8 flour tortillas
Assorted toppings, such as chopped roma tomatoes, snipped fresh cilantro, and/or sour cream
0.5 Butter
1 Finely chopped onion
3 Garlic, minced
0.5 cup All purpose flour
0.5 teaspoon Ground black pepper
6 cup Milk
8 ounce 3 packages shredded three cheese blend with cream cheese
Nutrition value
937
calories per serving
72 g Fat33 g Protein40 g Carbs3 g FiberOther
Current Totals
72 g Fat
33 g Protein
40 g Carbs
3 g Fiber
MacroNutrients
Carbs
40 g
Protein
33 g
Fiber
3 g
Fats
Fat
72 g
Vitamins & Minerals
Calcium
599 mg
Iron
3 mg
Vitamin A
735 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
86 mcg
Vitamin B12
0 mcg
Vitamin C
55 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
90 mg
Manganese
0 mg
Phosphorus
578 mg
Selenium
28 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
