Freezer Chicken Enchiladas Recipe (So Easy)
Meal Prep Chicken Enchilada Recipe
These enchiladas are packed with tender shredded chicken and a creamy, bold enchilada sauce, all wrapped in warm tortillas. Cook them in an air fryer for crispiness or bake them in the oven for a classic touch. Plus, they freeze well for a quick meal anytime!
Ingredients and Supplies to Make Chicken Enchiladas
Easy pantry ingredients for creamy enchiladas! Customize the ingredients for what you have. You can’t go wrong with this recipe!
Ingredients
- Cooked and shredded chicken breast
- Cream of chicken soup or this homemade version.
- Red enchilada sauce
- Low-fat shredded cheese (Monterey Jack cheese, Mexican blend, or Pepper Jack)
- Diced green chilies
- Cumin
- Chili powder
- Garlic powder
- Salt
- Chopped fresh cilantro (optional)
- Whole wheat or corn tortillas
- Cooking spray or avocado oil spray
Supplies
- Air fryer or oven
- Mixing bowl
- Tongs
- Baking dish (for oven method)
- Aluminum foil (for oven method)
Want to make these enchiladas even healthier or change up the flavors? Try these swaps and variations:
Healthier Variations
- Protein options: Use shredded rotisserie chicken for convenience or substitute with lean ground turkey.
- Cream of chicken soup alternative: Use Greek yogurt or a dairy-free alternative like coconut yogurt or cashew cream.
- Low-carb option: Use low-carb tortillas or swap tortillas for thinly sliced zucchini or bell peppers.
- Extra veggies: Add diced bell peppers, spinach, or black beans to the filling for more fiber and nutrients.
Flavor Variations
- Spicy kick: Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
- Taco seasoning: Swap all the spices for an equivalent amount of taco seasoning for a quicker option.
- Cheesy enchiladas: Swap some of the enchilada sauce for queso or add extra cheese inside and on top.
- Green sauce: Substitute red enchilada sauce with green tomatillo sauce for a tangy variation.
- BBQ chicken enchiladas: Mix some barbecue sauce with the chicken filling for a sweet and smoky twist.
How to Make Chicken Enchiladas in the Air Fryer or Oven
Step 1: Prepare the Filling
Shred the cooked chicken using forks, or my favorite way, which is so fast and easy— in a kitchen mixer!
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, 1/2 cup enchilada sauce, green chilies, spices, and half of the shredded cheese. Stir well to combine.
Step 2: Assemble the Enchiladas
Lay out a tortilla and spoon 2-3 tablespoons of the chicken mixture onto the center. Roll tightly and place seam-side down.
Step 3: Cook the Enchiladas
Preheat the air fryer or oven to 375°F (190°C). Lightly spray the air fryer basket or a casserole dish with cooking spray.
For the Air Fryer: Place enchiladas seam-side down in the air fryer basket, ensuring they don’t overlap. Air fry for 8-10 minutes, flipping halfway through. Remove, add the remaining sauce and cheese on top, and air fry for 2-3 more minutes.
For Oven: Place enchiladas in a baking dish, pour the remaining enchilada sauce over the top, and sprinkle with cheese. Cover with foil and bake for 20-25 minutes. Bake uncovered for 5-10 more minutes.
Garnish enchiladas with avocado, sour cream, cilantro, and lime.
Freezing and Reheating Instructions
Freezing Instructions
- Method 1: Freeze the enchilada filling and tortillas separately in freezer-safe bags. When ready to eat, thaw, assemble, and cook as directed.
- Method 2: Assemble the enchiladas in a freezer-safe dish, cover tightly with foil or a few layers of plastic wrap to prevent freezer burn, and freeze for up to 3 months.
Reheating Instructions
- From Frozen: Bake in the oven at 350°F (175°C) for 45-50 minutes, covered with foil, then uncover and bake for another 10 minutes. No need to thaw it beforehand.
- From Thawed: Air fry at 375°F for 5-7 minutes or bake at 350°F for 20 minutes.
Frequently Asked Questions
How long can I store leftovers in the fridge, and how should I reheat them?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F for 15-20 minutes or in the air fryer at 375°F for 5-7 minutes for a crispy texture.
Can I use flour tortillas instead of corn tortillas?
Yes! Flour tortillas work just as well, but they may turn out softer. If you prefer a crispier texture, lightly toast them before assembling the enchiladas.
How do I prevent the enchiladas from getting soggy?
To keep them crispy, avoid overloading them with sauce before cooking. After adding the sauce and cheese, you can air fry them for a few extra minutes.
Can I make these enchiladas vegetarian?
Absolutely! Substitute the chicken with black beans, refried beans, sautéed vegetables, or a plant-based meat alternative for a delicious vegetarian version.
Final Thoughts
These Air Fryer Chicken Enchiladas are the perfect way to enjoy a crispy, flavorful meal with less oil and more convenience. Whether you’re making them fresh, prepping for the week, or freezing them for later, this recipe will surely become a favorite. Try them today and customize them with your favorite toppings like avocado, salsa, or extra cilantro!
More Delicious and Easy Make-Ahead Freezer Meals:
- Slow Cooker Honey Garlic Meatballs Recipe
- Skillet Honey Lime Tilapia Recipe (Freezer Meal)
- Keto Taco Bites Recipe
- Quick and Easy Chicken Parmesan Freezer Meal
- Cheesy Tater Tot Breakfast Casserole Recipe
Have air fryer questions? I have answers!
- Air Fryer 101
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- Watch me make Air Fryer meals on the Fabulessly Frugal YouTube Channel for Air Fryer Recipes and Air Fryer tips and tricks!
Freezer Chicken Enchiladas Recipe (So Easy)
Ingredients
- 2 cups cooked shredded chicken
- 1 can cream of chicken soup or Greek yogurt
- 10 ounce red enchilada sauce
- ½ cups shredded cheddar cheese
- 2 ounce can diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 8 small corn or flour tortillas
- chopped cilantro optional
Instructions
- Preheat oven to 350°F/175°C. (Unless you will be freezing them for later.)
- In a bowl, mix the shredded chicken, cream of chicken soup, ½ cup enchilada sauce, chilis, and spices.
- Fill tortillas with chicken mixture and roll tightly.
- Arrange the enchiladas in a baking dish. Cover with the remaining sauce and sprinkle with shredded cheese on top.
- Cover with foil, bake for 20-25 minutes, and remove the foil for the last 5-10 minutes. Serve with your favorite enchilada toppings: avocado, sour cream, salsa, cilantro, guacamole, olives, etc.
Air Fryer Instructions
- Preheat the air fryer to 375°F and lightly spray the basket with cooking spray.
- Place enchiladas in the air fryer basket, seam side down, making sure they do not overlap. Air fry for 8-10 minutes, flipping halfway through.
- Add the cheese and remaining enchilada sauce and air fry for another 2-3 minutes or until cheese melts and is golden brown.
To Freeze
- For best results, freeze the sauce, cheese, and tortillas (not fried yet) separately in freezer bags, then thaw and assemble enchiladas when you are ready to serve them. Bake as directed above.
- Alternatively, 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. Assemble the enchiladas, cover with foil, and place in the freezer.
To prepare after freezing
- Preheat oven to 350°F/175°C. Remove enchiladas from freezer, leave foil on pan and cook for about 30 minutes. Remove foil and cook additional 15-20 minutes, until bubbling and cheese completely melted.
- Or air fry at thawed at 375°F for 5-7 minutes.
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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!
I would love to have your chicken ole recipe!
Would like the chicken ole recipe for crockpot.
I think this is the recipe she’s referring to: https://fabulesslyfrugal.com/recipes/chicken-ole/
Please share where do you get your disposable pans for a good deal? Thank you.
Staci,
We get them at the dollar store!
I buy mine at Family Dollar. 3 pack for $1.00
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
Amber ~ I’d LOVE to have your crockpot recipe!!!
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!
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?
I’m wondering the same thing… do they go straight from freezer to oven?
Right from the freezer to the oven is fine! It has been taking about 1/2 an hour longer to cook straight from frozen.
You can do either.
It will take longer in the oven if frozen (I believe this recipe stated 45-50 min for frozen)
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!
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!
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.
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…
Tali- That is an awesome tip! Thank you for sharing.
I really like this idea. Thank you for the tip.
I didn’t have any tortillas so I mixed the filing with noodles. Delicious! Like chicken tetrazzini, but better.
What a great idea! Thanks for sharing.
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.
LOVE chicken enchiladas. Freeze them all the time. Great tip on the dollar store disposable pans. Didn’t even think about that!
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!
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!
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.
How long is the cooking time straight from the freezer? Thanks in advance!
1 hour
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.
Sounds like a great recipe…do you use white vinegar or cider vinegar?
I use white vinegar!
We prefer flour tortillas. Had anyone made it with flour totally & frozen it? Work well?
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.
Frozen in the middle. 425 for 40 mins
I loved this recipe when it was for the green enchiladas. Does that recipe still exist? I hate red enchilada sauce.
Hi Melissa, this recipe will still taste great with green enchilada sauce! Go ahead and swap the red sauce for green!