Freezer Chicken Enchiladas

These freezer chicken enchiladas have tender shredded chicken, black beans, red sauce, and plenty of cheese. Make two pans and freeze one for later!

Yield: 20 enchiladas, divided between two 9×13-inch pans. Plan on about 10 servings when serving two enchiladas per person.

Servings: enchiladas

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Equipment

4-6 quart crockpot
2 forks or a shredding tool
(2) 9x13 casserole dishes
stirring spoon or spatula
Nonstick spray
Aluminum foil

Ingredients

For the Chicken

2 pounds raw boneless chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin
1 large onion diced
¼ cup butter sliced into pats

For the Enchiladas

3 cups shredded Mexican cheese divided
3 10-ounce cans red enchilada sauce, divided
1 15-ounce can black beans, drained and rinsed
1 4.5-ounce can chopped green chiles, drained
20 flour tortillas
Optional toppings and sides: Sour cream, olives, pico de gallo, shredded lettuce, or your favorite enchilada toppings.

Instructions

How to Make Chicken Enchiladas

Cook the chicken.
Place the chicken breasts in the bottom of a 4–6-quart crockpot. Season both sides with salt, pepper, garlic powder, onion powder, and cumin.
Sprinkle the diced onion over the chicken, then add the pats of butter.
Cover and cook on HIGH for approximately 3 hours or LOW for approximately 6 hours, until the chicken reaches an internal temperature of 165°F in the thickest part. Cooking time can vary depending on the size of the chicken breasts and your slow cooker.
Prepare the baking dishes.
For enchiladas you plan to bake right away, preheat the oven to 350°F. Spray two 9×13-inch casserole dishes with nonstick cooking spray.
If you plan to freeze a pan, follow the freezing directions below before assembling that portion.
Make the filling.
Shred the chicken in the crockpot using two forks or a shredding tool, mixing it with the cooking juices.
Add 1½ cups of shredded Mexican cheese, one can of red enchilada sauce, the drained black beans, and the drained green chiles. Stir until everything is evenly combined.
Fill and roll the tortillas.
Divide the filling evenly among the 20 flour tortillas, placing a line of filling down the center of each one.
Roll each tortilla around the filling and place it seam side down in a prepared baking dish. Divide the enchiladas between the two pans, arranging them to fit.
Add sauce and bake.
Pour one can of enchilada sauce over each pan, spreading it across the tortillas.
Cover with aluminum foil and bake for 15 minutes, or until heated through.
Remove the foil and sprinkle each pan with ¾ cup of shredded cheese. Bake uncovered for approximately 10 more minutes, until the cheese is melted and bubbly.
These baking times are for freshly assembled enchiladas with warm filling. Refrigerated or thawed enchiladas need additional time.
Add toppings and serve.
Serve warm with sour cream, olives, pico de gallo, shredded lettuce, or your favorite toppings.

How to Freeze Chicken Enchiladas

Cool the filling promptly. Transfer the portion you plan to freeze into shallow containers and refrigerate promptly. Do not leave it on the counter to cool completely.
Assemble with chilled filling. Fill and roll the tortillas, then place them seam side down in a freezer-safe pan. A foil pan is convenient for freezer meals.
Add the sauce. Spoon one can of enchilada sauce over each full pan of 10 enchiladas.
Package the topping cheese separately. Place ¾ cup of shredded cheese per pan in a freezer bag so you can add it near the end of baking.
Wrap tightly. Cover the pan with plastic wrap and then foil, or use a tight-fitting freezer-safe lid.
Label and freeze. Write the recipe name, date, and baking directions on the pan. Aim to use it within 3 months for best quality.
Keep sour cream, lettuce, pico de gallo, and other fresh toppings separate until serving.

Notes

Can you bake them straight from frozen?

Yes, but a frozen pan takes substantially longer than a thawed one. Use a metal or foil pan suitable for freezer-to-oven cooking, remove all plastic wrap, and bake covered at 350°F until the center reaches 165°F. Add the cheese near the end.

Do not put a frozen glass dish directly into a hot oven. Follow your baking dish manufacturer’s temperature-change instructions.

Make-Ahead and Leftover Storage

Make ahead: Assemble with chilled filling, cover, and refrigerate up to a day before baking. Store the topping cheese separately and add it near the end. Bake until the center reaches 165°F.

Refrigerate leftovers: Refrigerate promptly and use within 3–4 days of cooking the chicken, including any time the filling spent in the refrigerator before baking.

Reheat: Cover and warm in a 350°F oven, or microwave individual portions in a microwave-safe dish, until the center reaches 165°F.

Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F.

Frequently Asked Questions

Is it better to freeze enchiladas before or after baking?

For this make-ahead method, freeze them after assembling with cooked, chilled filling but before the final bake. You can also freeze baked leftovers in individual portions for easy lunches.

Will flour tortillas get soft after freezing?

Flour tortillas soften as they absorb sauce, especially after freezing and thawing. Expect a tender, casserole-style texture. Chilling the filling before assembly and avoiding excess liquid helps keep them from becoming overly wet.

Can I make a smaller batch?

Yes. Halve all ingredients to make approximately 10 enchiladas in one 9×13-inch pan. Half of a 10-ounce can of sauce goes into the filling, and one full can goes over the top.

Are these chicken enchiladas spicy?

The heat depends on your enchilada sauce and green chiles. Choose mild versions for a gentler flavor, then offer hot sauce or sliced jalapeños at the table.

Can I freeze individual servings?

Yes! Divide baked enchiladas into shallow, freezer-safe containers, cool promptly, and freeze. Thaw in the refrigerator and reheat until the center reaches 165°F.