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Freezer Chicken Enchiladas

Freezer Chicken Enchiladas prepared dish

Make-ahead chicken enchiladas that freeze beautifully. Perfect for busy nights—just bake, top with sauce and cheese, and serve.

This recipe is Mexican style, dinner, scaled for 6 servings, with 25 min prep and 30 min cook.

Prep: 25 min · Cook: 30 min · Total: 55 min · Serves: 6

Quick cooking notes

  • Core ingredients include enchilada sauce, chicken breasts, monterey jack cheese, fresh cilantro.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 cups enchilada sauce
  • 2 large chicken breasts (cooked and shredded)
  • 2.5 cups monterey jack cheese (shredded)
  • 0.25 cup fresh cilantro (chopped)
  • 0.5 cup black olives (sliced)
  • 10 medium corn tortillas

Instructions

  1. Preheat oven to 150°C (300°F).
  2. Mix 3/4 cup enchilada sauce, shredded chicken, 1 cup cheese, cilantro, and olives.
  3. Lightly coat tortillas with cooking spray and bake for 2 minutes until pliable.
  4. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down.
  5. Freeze enchiladas for at least 1 hour until firm.
  6. Wrap enchiladas tightly and freeze for up to 2 months.
  7. To cook: Preheat oven to 175°C (350°F) and place frozen enchiladas in a greased baking dish.
  8. Bake for 20 minutes, then add sauce and bake another 10 minutes.
  9. Top with remaining cheese and bake 3–5 minutes until melted and bubbly.
  10. Serve hot with extra sauce and toppings.

Nutrition (per serving)

  • Calories: 420
  • Protein: 28 g
  • Fat: 20 g
  • Carbohydrates: 30 g
  • Sugar: 4 g
  • Sodium: 650 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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