Fabuless Freezer Cooking: Chicken Enchiladas

February 23, 2014 29 Comments | Disclosure

Chicken Enchiladas

chicken enchilada freezer meal

I love this Chicken Enchilada recipe. I learned this recipe when I was a young girl. My grandparents brought an exchange student from Mexico to our house and she made this recipe for us. You could certainly make these enchiladas with flour tortillas but I love them with corn tortillas. The secret to nice corn tortillas is to lightly cook them in a little oil before filling and baking them.

Fabuless Freezer Cooking: Chicken Enchiladas

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6-8

Fabuless Freezer Cooking: Chicken Enchiladas

Ingredients

    INGREDIENTS 1 FAMILY:
  • 4 cups cooked chicken breasts cut up or shredded
  • 1 Tablespoon vinegar
  • 1/4-1/2 cup chicken broth
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 can cream of chicken soup
  • 3 cups cheddar cheese
  • 4 ounce can of green chilies
  • 1/4 cup chopped cilantro (optional)
  • 3/4 cup vegetable oil
  • 10-12 corn tortillas
  • 1 disposable casserole dish
  • INGREDIENTS 6 FAMILY:
  • 24 cups cooked chicken breasts cut up or shredded
  • 6 Tablespoon vinegar
  • 1- 1 1/2 cup chicken broth
  • 6 cup sour cream
  • 3 cups milk
  • 6 can cream of chicken soup
  • 18 cups cheddar cheese
  • 6 (4) ounce cans of green chilies
  • 1 1/2 cups chopped cilantro (optional)
  • 3 cups vegetable oil
  • 60-72 corn tortillas
  • 1 disposable casserole dish

Instructions

    TO PREPARE:
  1. 1. Prepare and shred chicken. I like to slow cook the chicken in a crock pot. Check out this cool .method for shredding chicken.
  2. 2. Mix together, cream soup, vinegar, sour cream, 1 1/2 cups cheese, chilies and chicken broth. If you cook your chicken in a crock pot you can use the broth from the crock pot.
  3. 3. Set aside 1 cup of sauce to put on top of the enchiladas. Add milk to the sauce to thin it out. You could also use additional 1/2 of chicken broth instead of milk. Add chicken to remaining sauce.
  4. 4. Lightly fry corn tortillas in oil over medium heat on the stove. Just enough to soften the tortilla.
  5. 5. Let tortillas cool enough to handle on paper towel. I like to put paper towel between each tortilla to let some of the oil drip off.
  6. 6. Fill tortillas with chicken filling and arrange in a 9 x 13 pan. Cover with sauce that was set aside and sprinkle remaining cheese on top.
  7. TO FREEZE:
  8. You can use any 9x13 pan you have on hand to put in the freezer. But if you are going to need the pan again soon I recommend using a disposable aluminum pan. When you are ready to freeze cover with foil and place in the freezer.
  9. As an alternative you can freeze the sauce, cheese and the tortillas separately in freezer bags and then thaw and assemble enchiladas when you are ready to serve them.
  10. TO PREPARE FOR SERVING:
  11. Preheat oven to 350. Remove enchiladas from freezer, leave foil on pan and cook for approx. 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.
  12. Or you can thaw enchiladas in the freezer and bake them at 350 for 20 minutes. Remove foil and bake an additional 5-10 minutes.
  13. If you choose not to freeze your enchiladas they simply need to be baked for 20-25 minutes, removing foil for last 5-10 minutes.
http://fabulesslyfrugal.com/fabuless-freezer-cooking-chicken-enchiladas/

chicken enchilada corn tortillas - Copy These are the ingredients you will need to make my chicken enchilada recipe. You will not need that many corn tortillas pictured above to make the single recipe. But I always like to double or triple my recipe when I make it so I can freeze some enchiladas for later. The milk and chicken broth are not pictured above. chicken enchilada with cilantro - Copy You start by combining the cream soup, vinegar, sour cream, 1 1/2 cups cheese, chilies and chicken broth set aside  1 cup for sauce and then add chicken and cilantro to the remaining mixture. corn totrilla - Copy I like to soften my tortillas by lightly frying them in vegetable oil. If you use a large pan like I have pictured you can do three at a time. I recommend this when you are making multiple recipes because it save you a lot of time. If you are only doing one recipe you will conserve oil by using a smaller skillet. If you do not have a good stainless steel skillet I would recommend one of the Cuisinart ones I linked to above. corn tortillas - Copy Use heat resistant or metal tongs to remove the corn tortillas from the hot oil and let them cool and drip off between paper towels.

Here is a great pair that is currently only $6.99! chicken enchilada preparation - Copy Once the tortillas have cooled enough to handle you can start filling them with chicken mixture and folding them over, carefully arranging in the pan. You can see the sauce pictured in the right hand corner. I added milk or chicken broth to it to thin it out. It will go over the top of the enchiladas. chicken enchilada cheese - Copy After pouring the sauce evenly across the enchiladas sprinkle them with cheese. It looks like on this day I had a the mexican mix on hand so I used that instead of cheddar. chicken enchilada freezer ready  - Copy There are two good methods for freezing your enchiladas. You can use any 9×13 pan you have on hand to put in the freezer. But if you are going to need the pan again soon I recommend using a disposable aluminum pan. When you are ready to freeze cover with foil and place in the freezer. As an alternative you can freeze the sauce, cheese and the tortillas separately in freezer bags and then thaw and assemble enchiladas when you are ready to serve them. freezer meal chicken enchiladasThe freezer bags conserve a little more space in the freezer. But the pan method saves more time on the hectic cooking day.  chicken enchiladas recipe Bake the enchiladas for 20-25 minutes at 350 degrees. corn tortilla chicken enchiladas Garnish enchiladas with avocado, sour cream, cilantro and lime. I love my large stainless steel bowl for freezer meal cooking. Check out these ones on amazon.com.

Comments

  1. This is one of my families favorite recipes. We like it using corn tortillas and instead of rolling them just rip the tortillas into pieces and assemble in layers. I also use whole chickens boil them and break up the meat and use. I stock up on whole chickens when they go on sale boil several at a time and then freeze the meat so I have it on hand to use in this type of recipe.

    • Andrea,
      We have a crockpot recipe that we use for freezer group called Chicken Ole that uses a similar recipe to this one with alternating layers of corn tortillas (stripped) & the chicken mixture. It cooks on low for 5 hours & is DIVINE. I’d love to share if you are interested!

  2. Please share where do you get your disposable pans for a good deal? Thank you.

    • Staci,

      We get them at the dollar store!

    • I get my pans at Sam’s Club. A pack of 30 casserole pans (9×13) is $6.

    • Stacy, instead of buying disposable baking pans, I simply put the prepared food in my baking dish and freezer it just long enough so that it holds it’s shape, a couple hours. Then remove from the freezer and wrap well. I use Ziplock freezer bags. When you’re ready to bake it later, just unwrap and place the it back into the dish and you’re good to go.

      In addition to casserole-type dishes, this works great with soups and other dishes that are liquidy. For soups I freeze in the same pan that I would cook it in.

      I have not had a problem with the food sticking to the pan making it difficult to remove and wrap, but if you do, just line your pan or baking dish with foil or Saran wrap and then add the food.

      If you think the food may stick to the pan

  3. Amber ~ I’d LOVE to have your crockpot recipe!!!

  4. BTW, just thought I’d share I also make my enchiladas similar to this except that I use Cream of Chicken instead of C-o-Mroom soup and I add a jar of salsa rather than the chiles…plus, I top it with black olives. Like Andrea, I try to boil several whole chickens atleast oncea month so that I have broth and shredded chicken on hand. Sooo convenient and easy!

  5. I’m so new to this freezer meal thing I haven’t even tried it yet! This may be a silly question, but did I understand correctly that you don’t thaw the enchiladas before you bake them? If so, that would be awesome! Anyone have an answer for me?

  6. I’m new to freezer meals! I’m expecting a baby with 3 other little ones at home and I want to start making some meals to freeze. I have a couple questions. how long can a meal be in the freezer? how do you keep it from getting freezer burn? is covering it with foil good enough to keep it “good”??? Thanks for the help!!

    • Trinity – we most often bag our meals in Ziploc freezer bags. But for the Enchiladsas, you’d want to freeze them in a foil pan and use good foil (nice and thick and good for freezing). I think the longest I’ve gone before eating was almost 3 months and they were still great! And the best way to prevent freezer burn is to keep them sealed as best as possible. Super easy to do when you’ve got stuff in Ziplocs! I just leave a little part of the “zipper” open, and suck the air out! I only do this on my own of course. Ha ha! :) But it’s cheaper than buying a machine to do it for you!

  7. Norma Edwards says:

    This recipe sounds great; I make a similar chicken enchilada dish using low-carb tortillas, chicken mixed with 1 pkg cream cheese, rolled up; cover with 1 c. salsa and 1 c. sour cream. Bake for a few minutes, add 2 cups shredded cheddar – a much lower-carb version of chicken enchiladas!

  8. Fab gals, I just commented about this earlier today … the comments of many of your current posts are very outdated, as if you’re just recycling old posts instead of creating new ones. Again, I just replied to a comment that was four years old! I find a lot of value in comments and I wish they were current.

    • Why does it matter if the comments are current? I find the comments are still valuable despite their age. Thanks for the great recipe!

    • This is my favorite enchilada recipe. I originally posted it 3 years ago without any images to go along with it. So today I updated this freezer meal recipe with my latest techniques and ideas and photos from me making it in my own home kitchen. So yes it is an updated recipe blog post. I hated to delete comments from our readers. We love their feedback and idea. So I left the older comments I think they add to the content.

  9. I like to combine the idea of easy ‘busy weeknight’ freezer meal but also do not have enough pans to keep in the freezer….this is what I do, I line a pyrex pan with plastic wrap but i do not cut it yet. I line it with large pieces of aluminum foil….this is when I place the rolled enchiladas in the pan. I fold the foil over it, place remaining sauce in zip lock bag as well as zip lock with shredded cheese….i wrap the whole thing with the plastic wrap. I place in the freezer and within a couple of hours when it is frozen I pop it out and stick it back in the freezer…..on a busy weeknight I just take it out, remove plastic and place it in the pan from my pantry…

  10. I didn’t have any tortillas so I mixed the filing with noodles. Delicious! Like chicken tetrazzini, but better.

  11. Do you have to use vinegar? What is it suppose to do for the recipe?

    • You do not have to use it. It gives it a little more flavor and thins out the sauce a little. I am sure the enchiladas would still turn out good with out it.

  12. LOVE chicken enchiladas. Freeze them all the time. Great tip on the dollar store disposable pans. Didn’t even think about that!

  13. Shelley Collins says:

    May be a dumb question, but are refrigerator freezers and deep freezers the same temp? If not then will these meals work in a deep freezer and not freezer burn? Thank you!

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