Freezer Chicken Enchiladas

Why You’ll Love This Recipe

Freezer Chicken Enchiladas are the ultimate make-ahead comfort food. Tender shredded chicken is wrapped in soft tortillas, smothered in a rich enchilada sauce, and topped with melty cheese. Perfect for busy weeknights or meal prep, these enchiladas go straight from freezer to oven, delivering hearty, delicious flavors every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chickenflour or corn tortillascanned or homemade enchilada saucegrated cheddar or Mexican cheese blendcream cheese (optional for creamier filling)diced onionschopped green chiliesgarlic powdercuminchili powdersaltpeppercooking spray or oil for greasingpan or foil for freezing

directions

In a mixing bowl, combine shredded chicken, cream cheese (if using), diced onions, green chilies, garlic powder, cumin, chili powder, salt, and pepper. Mix until well blended.

Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish or freezer-safe pan.

Pour enchilada sauce evenly over the rolled tortillas.

Sprinkle grated cheese generously on top.

Cover the dish tightly with aluminum foil. Label and date if freezing.

To bake immediately: Preheat oven to 375°F (190°C), bake covered for 20 minutes, uncover and bake another 10 minutes until cheese is bubbly.

To freeze: Place the covered pan in the freezer for up to 3 months.

To bake from frozen: Preheat oven to 375°F (190°C), bake covered for 45 minutes, then uncover and bake an additional 15-20 minutes.

Servings and timing

This recipe yields approximately 8 enchiladas.Preparation time: 20 minutesBaking time (fresh): 30 minutesBaking time (frozen): 60-65 minutesTotal time (fresh): 50 minutesTotal time (frozen): 80-85 minutes

Variations

Use rotisserie chicken for extra convenience.

Swap chicken for ground beef or black beans for a vegetarian option.

Top with sliced olives, jalapeños, or cilantro for added flavor.

Try green enchilada sauce for a tangier twist.

Mix in corn or black beans with the filling for added texture.

storage/reheating

Store baked enchiladas in an airtight container in the fridge for up to 4 days.Freeze unbaked enchiladas for up to 3 months.Reheat individual portions in the microwave for 2-3 minutes or bake at 350°F (175°C) until heated through.

FAQs

Can I use store-bought enchilada sauce?

Yes, store-bought sauce is convenient and works well, but homemade adds a personal touch.

Do I have to thaw the enchiladas before baking?

No, you can bake them directly from frozen—just adjust the time accordingly.

Can I assemble these ahead and refrigerate instead of freezing?

Yes, they can be made a day ahead and stored in the fridge before baking.

What kind of tortillas work best?

Flour tortillas are easier to roll, but corn tortillas offer authentic flavor—just warm them before filling to prevent cracking.

How do I prevent soggy enchiladas?

Avoid over-saucing and ensure the filling isn’t too wet.

Can I make this recipe gluten-free?

Yes, use corn tortillas and check the enchilada sauce for gluten-free labeling.

Is it okay to add rice in the filling?

Absolutely, rice can bulk up the filling and make the meal more satisfying.

Can I freeze individual portions?

Yes, wrap each enchilada separately for easy reheating of single servings.

Should I cover enchiladas while baking?

Yes, cover to retain moisture, then uncover to brown the cheese at the end.

What cheese melts best?

Cheddar, Monterey Jack, or a Mexican blend all work well.

Conclusion

Freezer Chicken Enchiladas are a practical and flavorful solution for hectic schedules and last-minute dinners. With just a bit of prep, you can enjoy a homemade, satisfying meal anytime. Whether feeding your family or stocking your freezer, this recipe is a dependable favorite that’s sure to please.

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