Good friends are hard to come by. They’re like gold when you find them. The same is true of a good recipe.

I took a last minute trip home to Dallas this weekend to see my friend and her newborn baby. We’ve been friends since 4th grade when we met on the soccer field. We played for the Wildcats. I was a defender. She was a defender. And the next thing you know we were jumping on her trampoline. Then came sleepover parties. Cookouts with our families. Dressing up like Pilgrims and Indians at Thanksgiving at an age I wont mention. Much too old to be dressing up. Or not. We hung out at her house nearly every weekend with the posse in highschool. I’d fall asleep on the couch early. It was a given. We went to prom together and graduated high school together. We separated for college but spent late nights talking at Starbucks over breaks. We walked down the isle at each others weddings. And then I moved away. We grew up. Became adults. Semi adults. And then she had a baby. The distance felt farther than the 1600+ miles Google maps displayed. So I flew home on a whim. Thanks Dad. Held the sweetest baby in the world. And saw my friend, once a Wildcat, become a mother. Pure gold.

My sister snuck home too. We made freezer meals for the new momma. Enchiladas two ways—for new moms, freezer meals, and just because. Excuse the Instagram pictures. I had no intention of posting this. But after making several batches and eating some myself. Well, I had to share.

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Enchiladas and Freezer Meals

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  • Yield: two 8" square disposable pans 1x


  • Sauce
  • 1/4 recipe of Avocado Cream Sauce from Foodie Crush*
  • 1/2 recipe of Tomato-Jalapeno Sauce
  • Filling
  • 2 1/2 bell peppers, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 tsp. olive oil
  • sea salt to taste
  • 1 rotisserie chicken, shredded
  • 12 oz. Monterrey Jack cheese or a Mexican blend cheese, shredded
  • about 14 small corn or 8 large wheat tortillas
  • cilantro, for garnish


  1. Make sauces. Can be made several days in advance.
  2. Make filling. Saute peppers, onion, and jalapeno in olive oil. Add salt to taste. Mix together chicken, bell pepper mixture, and cheese, reserving a handful for the top. Steam or heat tortillas so that they are pliable. Add a couple heaping spoonfuls of sauce to the bottom of each pan. Fill tortillas, wrap, and place in pan. Pour remaining sauce over top. (You may have extra. Keep in fridge for up to two weeks or freeze.) Sprinkle with remaining cheese.
  3. Place in freezer and/or give to a friend or new momma. Thaw before cooking. Bake on 375° for 25-30 minutes or until browned.


*I used less heavy cream and subbed in more chicken stock. I also subbed a clove of garlic for garlic salt. This sauce is rockin.

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