Mini chicken enchiladas for the freezer stash! It’s time to invest in some Souper Cubes, it’s worth
Mini chicken enchiladas for the freezer stash! It’s time to invest in some Souper Cubes, it’s worth is a easy Mexican‑American recipe that serves 6. 250 calories per serving. Recipe by Food by Jenn on YouTube.
Prep: 20 min | Cook: 25 min | Total: 1 hr
Cost: $10.73 total, $1.79 per serving
Ingredients
- 2 cups Rotisserie Chicken (shredded; remove skin and bones)
- 2 cups Green Enchilada Sauce (store‑bought or homemade)
- 2 tablespoons Taco Seasoning (store‑bought or homemade blend)
- 6 pieces Flour Tortillas (6‑inch size; can substitute red corn tortillas)
- 1 cup KBY Monterey Jack Cheese (shredded)
- 1 cup Mozzarella Cheese (shredded; mild flavor)
- 1 teaspoon Salt (optional, to taste)
- ½ teaspoon Black Pepper (freshly ground)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it fully preheat while you assemble the bakes.
Time: PT5M
Temperature: 350°F
Prepare Chicken
Remove meat from the rotisserie chicken, discard skin and bones, and shred into bite‑size pieces.
Time: PT5M
Mix Filling
In a large mixing bowl combine shredded chicken, green enchilada sauce, taco seasoning, salt, pepper, and half of the shredded Monterey Jack and mozzarella cheeses. Stir until evenly coated.
Time: PT5M
Prep Tortillas
Cut each flour tortilla into quarters (or halves for larger trays) so they fit snugly into the 2‑cup super cube compartments.
Time: PT3M
Assemble Bakes
Place a tortilla piece at the bottom of each super cube cup, spoon the chicken‑sauce mixture over it, then drizzle a thin layer of extra green enchilada sauce on top. Sprinkle the remaining Monterey Jack and mozzarella cheeses over each.
Time: PT5M
Bake
Transfer the filled super cube tray to the oven and bake for 20‑25 minutes, until the cheese is melted, bubbly, and lightly golden.
Time: PT25M
Temperature: 350°F
Cool and Store
Allow the mini enchiladas to cool for 5 minutes, then remove them from the tray (optional) and vacuum‑seal each portion or wrap tightly in foil for freezer storage.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: High protein, Contains gluten, Can be made gluten‑free with corn tortillas
Allergens: Dairy, Wheat (flour tortillas)
Ingredient Substitutions
- Instead of Rotisserie Chicken: Cooked chicken breast, shredded
- Instead of Green Enchilada Sauce: Red enchilada sauce, Salsa verde
- Instead of Taco Seasoning: Chili powder and cumin mix
- Instead of Flour Tortillas: Corn tortillas, Low‑carb tortillas
- Instead of KBY Monterey Jack Cheese: Sharp cheddar, Pepper Jack
- Instead of Mozzarella Cheese: Low‑moisture mozzarella, Provolone
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- 2‑Cup Super Cube Ceramic Tray
- Mixing Bowl
- Spatula or Wooden Spoon
- Oven
- Oven Mitts
- Vacuum Sealer (optional) (optional)
- Knife and Cutting Board
Critical Steps — Do Not Skip
- Mixing the chicken with sauce and seasoning thoroughly ensures flavor throughout each bite.
- Do not overfill the super cube cups; excess filling can spill during baking.
- Bake until the cheese is fully melted and bubbly to achieve the proper texture.
Chef Tips from the Video
- Use a high‑quality green enchilada sauce for authentic flavor; add a splash of lime juice for brightness.
- Garnish each mini bake with fresh cilantro and a dollop of sour cream just before serving.
- For extra heat, stir a pinch of cayenne pepper into the filling.
Troubleshooting
Cheese does not melt or stays rubbery.
Increase bake time by 5 minutes or raise oven temperature to 375°F (190°C) for the last 5 minutes.
Sauce is watery after baking.
Reduce the amount of enchilada sauce in the filling or bake uncovered for the final 5 minutes to allow excess liquid to evaporate.
Tortilla pieces break apart.
Warm tortillas briefly in the microwave (10‑15 seconds) before cutting so they become more pliable.
Storage
Refrigerator: Store sealed portions in an airtight container for up to 4 days.
Freezer: Freeze sealed portions for up to 3 months.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Assemble the bakes up to a day ahead and keep them covered in the refrigerator before freezing.
- Freeze the assembled, unbaked bakes on a baking sheet first, then transfer to freezer bags for space‑saving storage.
Frequently Asked Questions
What is the cultural significance and history of enchiladas in Mexican cuisine?
Enchiladas date back to pre‑colonial Mexico, where corn tortillas were rolled around fillings and covered with chili sauce. Over time they evolved into a staple comfort food, symbolizing the blend of indigenous ingredients with Spanish influences.
What are the traditional regional variations of enchiladas in Mexican cuisine?
In central Mexico, enchiladas are often smothered in red chile sauce, while in the north green tomatillo sauce is common. Some regions use corn tortillas, others use flour, and fillings range from cheese and beans to shredded chicken or pork.
How are enchiladas traditionally served in Mexico?
Traditional enchiladas are served hot, topped with a drizzle of sauce, crumbled cheese, sliced onions, and fresh cilantro. They are often accompanied by rice, refried beans, and a side of lime wedges.
What occasions or celebrations are enchiladas associated with in Mexican culture?
Enchiladas are popular for family gatherings, weekend meals, and festive occasions such as birthdays and holidays because they can be made in large batches and customized for guests.
What other Mexican dishes pair well with mini enchilada bakes?
Serve these mini enchilada bakes alongside Mexican street‑style corn (elote), a fresh avocado salad, or a side of black bean soup for a balanced meal.
What makes mini enchilada bakes special in Mexican‑American cuisine?
The bite‑size format and use of super‑cube trays turn a classic casserole into a convenient, portion‑controlled freezer meal, reflecting the modern Mexican‑American focus on quick, make‑ahead comfort food.
What are the most common mistakes to avoid when making mini enchilada bakes?
Common errors include overfilling the trays, using too much sauce which can make the dish soggy, and not preheating the oven fully, which leads to uneven cheese melt.
Why does this recipe use a super cube tray instead of a regular baking dish?
The 2‑cup super cube tray creates perfectly portioned servings, speeds up freezing, and ensures even heat distribution for consistent baking, making it ideal for make‑ahead meals.
Can I make the mini enchilada bakes ahead of time and how should I store them?
Yes, assemble the bakes, freeze them unbaked, then bake directly from frozen (add 5‑7 minutes to the bake time). Store sealed portions in a freezer bag or vacuum‑sealed pouch for up to three months.
What does the YouTube channel Food by Jenn specialize in?
Food by Jenn focuses on easy, family‑friendly recipes, especially make‑ahead and freezer‑friendly meals, with clear step‑by‑step tutorials and a casual, approachable cooking style.
How does the YouTube channel Food by Jenn's approach to Mexican cooking differ from other Mexican cooking channels?
Food by Jenn emphasizes convenience and batch‑prep techniques, using everyday pantry items and tools like super‑cube trays, whereas many Mexican cooking channels prioritize traditional methods and authentic ingredient sourcing.
Last updated: September 2, 2026
