Freezer Chicken Enchiladas Recipe (So Easy)

5 / 5 (1 review)

freezer chicken enchiladas

Super Easy Freezer Chicken Enchiladas

I love this freezer chicken enchiladas 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.


ingredients for freezer chicken enchiladas


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 (I’ll show you how to do that later). The milk and chicken broth are not pictured above.

How to Make (and Freeze) the Chicken Enchiladas

1. Make the Enchilada Sauce Mixture:

chicken enchilada with cilantro

  1. Start by combining the cream soup, vinegar, sour cream, 1 1/2 cups cheese, chilies, and chicken broth
  2. Set aside 1 cup of this enchilada sauce mixture for later
  3. Add chicken (check out this cool method for how to shred chicken) and cilantro to the remaining mixture

2. Soften Your Tortillas:

Frying corn tortillas for chicken enchiladas

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 will save you a lot of time. If you are only doing one recipe you can conserve oil by using a smaller skillet. If you do not have a good stainless steel skillet I would recommend this Cuisinart one.

3. Let Your Tortillas Cool Down:

Corn tortillas for chicken enchiladas

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. If you’re in need of a good pair of heat resistant tongs, this is a great pair!

4. Fill Your Tortillas:

freezer chicken enchiladas preparation

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. You can add milk or chicken broth to it to thin it out. It will go over the top of the enchiladas.

5. Add the Enchilada Sauce and Cheese:

freezer chicken enchiladas coming together

After pouring the sauce evenly across the enchiladas sprinkle them with cheese. When I made my enchiladas I had a Mexican mix on hand so I used that instead of cheddar.

6. Freeze Your Chicken Enchiladas:

frozen enchiladas There are two good methods for freezing your enchiladas:

  1. 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.
  2. 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 chicken enchiladas

The freezer bags conserve a little more space in the freezer. But the pan method saves more time on the hectic cooking day. 

7. How Long to Cook Frozen Enchiladas:

how long to cook frozen enchiladas

Bake the enchiladas for 20-25 minutes at 350 degrees.

8. Add the Finishing Touches:

corn tortilla freezer chicken enchiladas

Garnish enchiladas with avocado, sour cream, cilantro, and lime.

Your Chicken Enchiladas Are Done!

I hope you love these frozen enchiladas! The fact that you can cook up a quick batch and then have a great freezer meal that lasts for days is just so great.

Quick tip: I love my large stainless steel bowl for freezer meal cooking. Check out these ones on

More Easy Make Ahead/Freezer Meals:

See all our delicious make ahead/freezer meal recipes here!

Freezer Chicken Enchiladas Recipe (So Easy)

5 / 5 (1 review)
Prep Time: 20mins | Cook Time: 30mins
Yield: 9x13 pan | Serves: 6-8



  • 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

  • 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



  2. Prepare and shred chicken.
  3. 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.
  4. 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.
  5. Lightly fry corn tortillas in oil over medium heat on the stove. Just enough to soften the tortilla.
  6. 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.
  7. 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.

  9. 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.
  10. 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.

  12. 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.

  13. 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.
  14. 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.
Ingredients: Cheese, Chicken, Chicken Broth, Cilantro, Cream of Chicken Soup, Green Chilies, Milk, Sour Cream, Tortillas, Vegetable Oil, Vinegar
Meal Type: 30-Minute Meals, Main Dish
Categories: Meat and Poultry, Mexican, Make Ahead/Freezer Meal

Comments & Reviews

  • Andrea

    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.

    • Amber

      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!

  • Staci

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

    • Amber


      We get them at the dollar store!

    • Erin

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

    • Susan

      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

  • shelli

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

  • shelli

    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!

  • Kathy

    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?

  • Trinity

    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!!

    • Cathy

      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!

  • Norma Edwards

    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!

  • Susan

    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.

    • Carmen

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

    • Monica

      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.

  • Tali

    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…

  • lisa

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

  • Hazel

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

    • Monica

      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.

  • sara

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

  • Shelley Collins

    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!

    • Becky

      It’s not a dumb question! very smart actually! YES, they will work in a deep freezer.
      The difference is a refrigerator freezer is opened regularly, a deep freezer is opened far less, so food stays good, longer!

  • Heather

    Question, could you guestimate the amount of filling you put into each tortilla? I made everything as directed and ended up with 24 enchiladas using probably 1/4 cup of filling per tortilla. In your single family quantities, you write that this would make 10-12. Not that I’m complaining, I have a family of 6 I’m feeding, but am concerned I’ve done something wrong.

  • Stephamie

    How long is the cooking time straight from the freezer? Thanks in advance!

  • ajoyfilledheart

    I thikn there is a typo – in the “TO PREPARE FOR SERVING:” section it says the below. it should be “or you can thaw enchiladas in the fridge and bake them…”
    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.
    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.

  • Jennie

    Sounds like a great recipe…do you use white vinegar or cider vinegar?

  • Alethea Crossman

    We prefer flour tortillas. Had anyone made it with flour totally & frozen it? Work well?

    • Cathy Yoder

      I’m a flour tortilla girl too and you can free them! Just don’t put the sauce on until you bake. Otherwise it makes the flour tortillas soggy.


  • 40 Frugal Freezer Meals

    […] of Tex Mex food can enjoy it easily during the week with the addition of chicken enchiladas into your freezer meals repertoire. Whipping up a few batches ahead of time lets you haul them out […]

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