Mini chicken enchiladas for the freezer stash! It’s time to invest in some Souper Cubes, it’s worth

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

1. 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

2. Prepare Chicken

   Remove meat from the rotisserie chicken, discard skin and bones, and shred into bite‑size pieces.

   Time: PT5M

3. 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

4. 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

5. 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

6. 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

7. 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