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Easy Freezer-Friendly Chicken Enchilada Filling Recipe for Quick Meals

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A flavorful and convenient chicken enchilada filling that can be made in about 30 minutes, freezes beautifully, and is perfect for quick weeknight meals or meal prep.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g), cooked and shredded
  • 1 cup (240 ml) salsa (medium-spicy, chunky or smooth)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) corn kernels, fresh or frozen (thawed if frozen)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1–2 tablespoons chipotle in adobo sauce, minced (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon oregano
  • Salt to taste
  • ½ cup (120 ml) low sodium chicken broth
  • 1 tablespoon olive oil
  • Small handful fresh cilantro, chopped (optional)
  • Juice of half a lime

Instructions

  1. Cook the chicken: If not using pre-cooked, boil or poach the chicken breasts in salted water for about 15 minutes until fully cooked (internal temp 165°F / 74°C). Let cool slightly, then shred using two forks or a mixer.
  2. Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 4-5 minutes until translucent and soft. Add minced garlic and sauté another 1-2 minutes until fragrant but not browned.
  3. Add spices: Stir in cumin, chili powder, smoked paprika, and oregano. Cook for about 30 seconds to toast the spices and deepen their flavor.
  4. Combine main ingredients: Add shredded chicken, black beans, corn, salsa, chipotle in adobo, and chicken broth to the skillet. Stir well to combine all ingredients evenly. Reduce heat to low and gently simmer for 10 minutes, stirring occasionally. The mixture should be moist but not soupy.
  5. Finish with brightness: Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust salt or chipotle for more heat if desired.
  6. Cool before freezing: Let the filling cool completely at room temperature for about 20-30 minutes. Portion into freezer-safe containers or bags, label with date, and freeze up to 3 months.
  7. Reheat and use: When ready to use, thaw overnight in the fridge, then warm gently on the stove or microwave. Use immediately as filling for enchiladas, burritos, or bowls.

Notes

If the filling seems too thick after reheating, stir in a splash of chicken broth or water to loosen it. For freezing, spread the filling flat in freezer bags for even thawing. Label with date and store in small portions for less waste and faster thawing. Use rotisserie chicken to save time. Adjust chipotle for desired spice level. Can be made in a slow cooker on low for 3-4 hours.

Nutrition

Keywords: chicken enchilada filling, freezer-friendly, quick meals, meal prep, easy chicken recipe, enchiladas, Mexican cuisine

Find it online: https://blixfood.com/easy-freezer-friendly-chicken-enchilada-filling-recipe-for-quick-meals/