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Freezer Dinners · Tex-Mex

Freezer Chicken Enchiladas

These freezer chicken enchiladas are creamy inside, saucy on top and never soggy. Roll them, freeze the pan unbaked, then bake them straight from frozen.

By The Freezer Cook KitchenUpdated

4.8 from 4 ratings

Prep
25 min
Cook
30 min
Yield
10 enchiladas (one 9x13 pan)
Difficulty
Easy
Pan of freezer chicken enchiladas in red sauce with melted cheese, cilantro and green onionsSave

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These freezer chicken enchiladas are our most-made freezer dinner. A creamy chicken and green chile filling is rolled in soft tortillas, smothered in red enchilada sauce and cheese, and frozen in the pan. On a busy night they go straight from the freezer to the oven and come out bubbling, saucy and never soggy.

Soggy enchiladas are the usual complaint about freezing them, and the cause is almost always the tortilla. Corn tortillas that have not been fried first soak up sauce in the freezer and fall apart when baked. We use flour tortillas, which stay soft but intact, put a thin layer of sauce underneath instead of a puddle, and freeze them unbaked, so the tortillas only meet the oven once.

We tested flour and corn tortillas, baked and unbaked, thawed and from frozen, to land on this version. Cream cheese in the filling keeps the chicken juicy through freezing and reheating, and a full pan feeds five, or freeze it in two smaller pans for weeknights for two. Make a freezer chicken pot pie on the same day and you have two very different chicken dinners stocked from one batch of cooked chicken.

Why You’ll Love These Freezer Chicken Enchiladas

  • Not soggy. Flour tortillas and a thin layer of sauce underneath keep them intact after freezing.
  • Bake from frozen. No thawing; about 1 hour 20 minutes from freezer to table.
  • Creamy, juicy filling. Cream cheese and green chiles keep the chicken moist through freezing.
  • 25 minutes of prep. Especially with leftover or rotisserie chicken.
  • Family-friendly heat. Mild as written; add jalapeños or hot sauce at the table.
Two freezer chicken enchiladas on a plate with sour cream, cilantro and limeSave

What Readers Are Saying

Here is what people say after making these freezer chicken enchiladas at home:

One reader, Sample reader, commented: First freezer enchiladas that weren't mushy. Flour tortillas were the answer. ★★★★★Example

One reader, Sample reader, commented: The cream cheese makes the filling so good. My kids ate every last one. ★★★★★Example

One reader, Sample reader, commented: Made two 8x8 pans for me and my husband. Perfect size. ★★★★★Example

Layout preview: example comments. Only real reader comments, with their source, go here at launch.

How Do You Freeze Enchiladas Without Them Getting Soggy?

Use flour tortillas, go light on the sauce underneath and freeze them unbaked. Flour tortillas are stronger than corn and stay soft without splitting after freezing. Only a thin layer of sauce goes in the bottom of the pan, just enough to stop sticking, and the rest goes over the top, covering the ends so they do not dry out. Freezing them unbaked means the tortillas are baked only once.

If you prefer corn tortillas, fry each one in a little oil for 10 seconds per side before filling; the oil seals them so they hold up in the freezer. Either way, cool the filling before rolling, cover the pan tightly so no air reaches the surface, and do not thaw them on the counter. Bake from frozen, or thaw in the fridge overnight.

Rolling flour tortillas with chicken filling for freezer chicken enchiladas in a foil panSave

Key Ingredients for Creamy Freezer Chicken Enchiladas

A short list, with each ingredient doing a freezer job. Here is what goes into these freezer chicken enchiladas:

  • Cooked chicken: About 3 cups shredded. Rotisserie or poached chicken both work. Choose halal-certified chicken if you need to.
  • Cream cheese: Our freezer secret. It coats the chicken so it stays juicy instead of drying out in the oven.
  • Diced green chiles: Mild, tangy flavour without much heat. Add a diced jalapeño for spice.
  • Cumin, chili powder and garlic powder: Season the filling so it tastes good even before the sauce.
  • Red enchilada sauce: Two 10-ounce cans. Check the label for halal-friendly ingredients; most canned sauces are vegetarian.
  • Flour tortillas: Eight-inch soft taco size. They roll easily and stay intact after freezing.
  • Monterey Jack: Melts smoothly inside and on top. Shred it from the block for the best melt.
Labelled top view of freezer chicken enchiladas ingredients: tortillas, chicken, enchilada sauce, cream cheese, green chiles, Monterey Jack, cumin, chili powder, cilantro and green onionsSave

Tools You’ll Need for This Recipe

One foil pan is all you need to freeze, bake and serve. These are the tools we use (affiliate links):

See all the freezer gear we use.

How to Make Freezer Chicken Enchiladas

The full recipe with exact amounts is in the card below. Here is the method at a glance:

  1. Make the filling. Mix the shredded chicken with softened cream cheese, green chiles, spices and half the cheese.
    Chicken, cream cheese and green chile filling for freezer chicken enchiladasSave
  2. Sauce the pan lightly. Spread just 3/4 cup of enchilada sauce over the bottom of a 9x13 foil pan.
    Thin layer of red enchilada sauce in a foil pan for freezer chicken enchiladasSave
  3. Fill and roll. Spoon about 1/3 cup filling onto each tortilla, roll it up and lay it seam-side down in the pan.
    Ten rolled freezer chicken enchiladas seam-side down in a foil panSave
  4. Sauce, cheese and freeze. Pour the rest of the sauce over, covering the ends, top with cheese, then wrap and freeze, or bake right away.
    Freezer chicken enchiladas covered in sauce and cheese, ready to freezeSave

How to Tell When Frozen Enchiladas Are Hot in the Middle

The sauce bubbles at the edges of the pan long before the enchiladas in the centre are hot. Check the middle enchilada with an instant-read thermometer: it should read 165°F (74°C). Without one, cut into the centre enchilada; the filling should be steaming, with no cold spots.

If the cheese is browning before the centre is ready, cover the pan again loosely with foil. Rest the pan 5 minutes before serving so the sauce thickens slightly.

How to Freeze, Thaw and Reheat Freezer Chicken Enchiladas

Freeze the pan unbaked, with all the sauce and cheese already on. Make sure the sauce covers the ends of every tortilla; exposed tortilla dries out and turns hard in the oven.

Freezes for
Up to 3 months
Best container
9x13 foil pan with a lid, plastic wrap pressed on top
Thaw
No need to thaw. To thaw anyway, leave it in the fridge for about 24 hours.

To freeze

  1. Assemble unbaked, with a thin layer of sauce underneath and the rest on top.
  2. Make sure the sauce covers the ends of every tortilla, then add the cheese.
  3. Press plastic wrap onto the surface, then cover with the lid or foil.
  4. Label with the date and baking directions, and freeze flat.

To reheat

Oven, from frozen
Remove the plastic wrap, cover with foil and bake at 375°F (190°C) for 60 to 70 minutes, then uncovered for 10 to 15 minutes, to 165°F (74°C).
Oven, thawed
Bake covered at 375°F (190°C) for 25 minutes, then uncovered for 10 minutes.
Microwave, single portion
Cover and heat at 50 percent power for 3 minutes, then full power in 1-minute bursts until hot in the centre.

From frozen: Yes, these freezer chicken enchiladas bake straight from frozen in about 1 hour 20 minutes.

Freezer chicken enchiladas baked from frozen with bubbling melted cheese in a foil panSave

In Short: The Secrets to Freezer Chicken Enchiladas That Aren’t Soggy

  • Use flour tortillas, or fry corn tortillas briefly first.
  • Spread only a thin layer of sauce under the enchiladas.
  • Cover the ends of every tortilla with sauce.
  • Add cream cheese to keep the chicken juicy.
  • Freeze them unbaked, wrapped tightly.
  • Bake covered, then uncovered, to 165°F (74°C) in the centre.

Next, stock up on more freezer dinners, a batch of freezer breakfast burritos for mornings, every recipe with chicken, or our How to Freeze guides.

Taco night table with freezer chicken enchiladas, sour cream, salsa and avocadoSave

Freezer Chicken Enchiladas FAQ

Is it better to freeze chicken enchiladas before or after baking?

Before baking. Unbaked enchiladas freeze and bake once, so the tortillas stay soft and intact. Baked enchiladas can be frozen as leftovers, but they turn softer and drier when reheated a second time.

Are enchiladas a good freezer meal?

Yes, they are one of the best. Chicken, cheese and sauce all freeze well, the whole dish freezes in its baking pan, and it bakes straight from frozen. Use flour tortillas or fried corn tortillas so they do not go soggy.

Can you freeze enchiladas with cream cheese?

Yes. Cream cheese mixed into the filling freezes very well: it may look slightly grainy cold, but it melts smooth again in the oven and keeps the chicken moist.

Can you freeze enchiladas made with flour tortillas?

Yes, and flour tortillas are the best choice for freezing. They stay soft and hold their shape, while untreated corn tortillas tend to break apart after freezing.

How do you cook frozen enchiladas in the oven?

Remove any plastic wrap, cover the pan with foil and bake at 375°F (190°C) for 60 to 70 minutes. Uncover and bake 10 to 15 minutes more, until the cheese bubbles and the centre enchilada reaches 165°F (74°C).

The recipe

Freezer Chicken Enchiladas

4.8 from 4 ratingsRate this recipe

These freezer chicken enchiladas are creamy inside, saucy on top and never soggy. Roll them, freeze the pan unbaked, then bake them straight from frozen.

By The Freezer Cook Kitchen

Print recipeIngredientsMethod
Prep
25 min
Cook
30 min
Yield
10 enchiladas (one 9x13 pan)
Difficulty
Easy

Ingredients

Filling
Assembly

Equipment

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Method

  1. Mix the chicken, cream cheese, green chiles, cumin, chili powder, garlic powder, salt and 1 1/2 cups of the cheese in a bowl until evenly combined.

    Chicken, cream cheese and green chile filling for freezer chicken enchiladasSave

  2. Spread 3/4 cup of the enchilada sauce in a thin layer over the bottom of a 9x13 foil pan.

    Thin layer of red enchilada sauce in a foil pan for freezer chicken enchiladasSave

  3. Warm the tortillas for 20 to 30 seconds in the microwave, covered with a damp paper towel, so they roll without cracking.

  4. Fill each tortilla with about 1/3 cup of filling, roll it up and lay it seam-side down in the pan, snugly in two rows.

    Ten rolled freezer chicken enchiladas seam-side down in a foil panSave

  5. Pour the remaining sauce over the enchiladas, making sure the ends are covered, and sprinkle with the rest of the cheese.

    Freezer chicken enchiladas covered in sauce and cheese, ready to freezeSave

  6. Wrap the pan in plastic wrap, then cover with the lid or foil. Label and freeze for up to 3 months. To bake now, bake covered at 375°F (190°C) for 20 minutes, then uncovered for 10.

  7. Bake from frozen: remove the plastic wrap, cover with foil and bake at 375°F (190°C) for 60 to 70 minutes, then uncover for 10 to 15 minutes until bubbling and the centre reads 165°F (74°C). Top with cilantro and green onions and serve with sour cream and lime.

Freezer instructions

  • Freeze: 9x13 foil pan with a lid, plastic wrap pressed on top, up to 3 months.
  • Thaw: No need to thaw. To thaw anyway, leave it in the fridge for about 24 hours.
  • Reheat (oven, from frozen): Remove the plastic wrap, cover with foil and bake at 375°F (190°C) for 60 to 70 minutes, then uncovered for 10 to 15 minutes, to 165°F (74°C).
  • Reheat (oven, thawed): Bake covered at 375°F (190°C) for 25 minutes, then uncovered for 10 minutes.
  • Reheat (microwave, single portion): Cover and heat at 50 percent power for 3 minutes, then full power in 1-minute bursts until hot in the centre.
  • From frozen: Yes, these freezer chicken enchiladas bake straight from frozen in about 1 hour 20 minutes.

Notes

  • Corn tortillas: Fry each one in a little oil for 10 seconds per side, then drain before filling, so they hold up in the freezer.
  • Two smaller pans: Divide between two 8x8 foil pans (5 enchiladas each). Bake from frozen covered for 50 minutes, then uncovered for 10.
  • Green enchiladas: Use salsa verde or green enchilada sauce instead of red; everything else stays the same.
  • Make ahead in the fridge: Assemble up to 1 day ahead. Bake covered for 25 minutes, then uncovered for 10.

Nutrition Per serving, estimated

Calories
580
Protein
40 g
Carbs
42 g
Fat
28 g
Fiber
3 g

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Comments & reviews (5)

4.8 out of 5 from 4 ratings

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  1. Sample reader

    Example

    Not soggy at all after freezing. The flour tortillas hold up perfectly.

    The Freezer Cook Kitchen replied

    So glad! Thin sauce underneath is the other half of the trick.

  2. Sample reader

    Example

    Cream cheese in the filling is genius. So juicy.

  3. Anonymous

    Example

    Tasty and easy. I added a jalapeño for some heat.

  4. Sample reader

    Example

    Can I freeze them with green sauce?

    The Freezer Cook Kitchen replied

    Yes, swap in salsa verde or green enchilada sauce, everything else stays the same.

  5. Sample reader

    Example

    Made two small pans for the two of us. Perfect weeknight dinners.