Go Back
Delicious Freezer-Friendly Chicken Enchiladas baked to perfection

Easy Freezer-Friendly Chicken Enchiladas

These easy and delicious chicken enchiladas are perfect for a family meal and can be prepared ahead of time and frozen for later. Filled with a creamy chicken mixture and topped with rich red enchilada sauce and melted cheese, they're a comforting and convenient dish.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 650 kcal

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Aluminum foil
  • Plastic wrap
  • Microwave (optional)

Ingredients
  

For the Chicken Filling

  • 2 cups cooked chicken shredded or diced
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1 can (4 oz) diced green chiles (mild or medium)
  • 4 oz cream cheese softened
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

For the Enchilada Sauce

  • 1 can (19 oz) red enchilada sauce
  • 1/2 cup chicken broth
  • 1/4 cup tomato sauce (optional, for thickness)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano

For Assembly

  • 12 flour or corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • Fresh cilantro chopped (for garnish)

Instructions
 

Prepare the Chicken Filling

  • Cook onion and garlic in a large skillet until soft, then add chicken, green chiles, cumin, chili powder, salt, and pepper, mixing well.
  • Stir in the softened cream cheese and sour cream until the mixture is smooth and well combined, then remove from heat.

Warm the Tortillas

  • Warm tortillas in a damp paper towel in the microwave for 30-60 seconds, or in a dry skillet for 10-15 seconds per side, to make them pliable.

Prepare Baking Dish

  • Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.

Assemble the Enchiladas

  • Place about 1/4 cup of chicken filling and a small amount of both cheeses down the center of each warmed tortilla.
  • Roll the tortilla tightly and place it seam-side down in the prepared baking dish; repeat with the remaining tortillas.

Sauce and Cheese

  • Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle generously with the rest of the Monterey Jack and Cheddar cheese.

Bake or Freeze

  • To bake immediately, preheat oven to 375°F (190°C), cover with foil, bake for 25 minutes, then remove foil and bake for another 10-15 minutes until hot, bubbly, and lightly browned.
  • To freeze unbaked, cover the assembled enchiladas tightly with aluminum foil and plastic wrap, then label and freeze for up to 2-3 months.
  • To freeze baked, cool completely, then cover tightly with foil and plastic wrap or transfer individual portions to freezer-safe containers, label, and freeze for up to 2-3 months.

Reheat Frozen Enchiladas

  • To reheat unbaked frozen enchiladas, thaw overnight in the refrigerator, then bake covered with foil at 375°F (190°C) for 30-40 minutes, removing foil for the last 10 minutes to brown the cheese.
  • To reheat baked frozen enchiladas, thaw overnight, then reheat covered with foil in a 350°F (175°C) oven for 20-30 minutes, or microwave individual portions.

Serve

  • Serve hot with your favorite toppings like extra sour cream, avocado, or a side salad.

Notes

These enchiladas are excellent for meal prep. They can be baked immediately, or assembled and frozen unbaked or baked first for convenient future meals. When reheating unbaked frozen enchiladas, thaw overnight and bake at 375°F (190°C) for 30-40 minutes (removing foil for the last 10 minutes). For baked frozen enchiladas, thaw overnight and reheat covered with foil at 350°F (175°C) for 20-30 minutes, or microwave individual portions.