These Freezer Chicken Enchiladas are loaded with tender shredded chicken, black beans, green chiles, and plenty of melted cheese, all topped with red enchilada sauce. The chicken cooks in the crockpot for an easy filling, and this recipe makes enough for two 9×13-inch pans—bake one now and freeze the other for a busy night.
Freezer Chicken Enchiladas
Having a homemade dinner ready in the freezer is a real time-saver. These cheesy chicken enchiladas are ideal for meal prep, feeding a crowd, or gifting a comforting meal to someone who needs a break from cooking. Serve with sour cream, pico de gallo, or shredded lettuce for a complete meal.
Why You’ll Love These Freezer Chicken Enchiladas
- Makes two pans: Bake one for tonight and freeze the other for later.
- Easy crockpot chicken: The chicken cooks slowly with onion and butter, then shreds effortlessly.
- Hearty and cheesy: Black beans, green chiles, and Mexican cheese make the filling satisfying.
- Meal-prep friendly: Assemble ahead, freeze, then bake when you need dinner.
- Customizable: Offer a selection of toppings so everyone can personalize their plate.
Ingredients
Yield: 20 enchiladas total, divided between two 9×13-inch pans. Serves about 10 when serving two enchiladas per person.
For the Chicken
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 1 large onion, diced
- ¼ cup butter, sliced into pats
For the Enchiladas
- 3 cups shredded Mexican-style 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, sliced olives, pico de gallo, shredded lettuce, hot sauce, or extra cilantro.
How to Make Chicken Enchiladas
1. 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. Scatter the diced onion over the chicken and place the pats of butter on top. Cover and cook on HIGH for about 3 hours or LOW for about 6 hours, until the thickest part reaches 165°F. Times vary by cooker and breast size.
2. Prepare the baking dishes
For the pan you’ll bake now, preheat the oven to 350°F and spray two 9×13-inch casserole dishes with nonstick spray. If you plan to freeze one pan, follow the freezing directions below before assembling that portion.
3. Make the filling
Shred the cooked chicken in the crockpot with two forks or a shredding tool, stirring it into the cooking juices. Add 1½ cups of the shredded cheese, one can of red enchilada sauce, the drained black beans, and the drained green chiles. Mix until evenly combined. If the mixture seems too wet, drain excess liquid or spoon the filling with a slotted spoon.
4. Fill and roll the tortillas
Divide the filling evenly among 20 tortillas, placing a line of filling down the center of each. Roll the tortillas and place them seam-side down in the prepared pans, arranging them to fit—ten per 9×13 pan.
5. Add sauce and bake
Pour one can of enchilada sauce evenly over each pan, making sure the exposed tortilla edges are covered so they don’t dry out. Cover with foil and bake 15 minutes, or until heated through. Remove foil, sprinkle each pan with the remaining ¾ cup of shredded cheese, and bake uncovered about 10 more minutes until the cheese is melted and bubbly. These times apply to freshly assembled pans with warm filling; refrigerated or thawed pans need more time—use internal temperature to confirm doneness.
6. Add toppings and serve
Serve warm with sour cream, pico de gallo, shredded lettuce, sliced olives, or any preferred toppings. Fresh toppings should be added just before serving for the best texture and contrast.
How to Freeze Chicken Enchiladas
To freeze a pan for later baking, assemble the enchiladas but skip the final bake. The chicken filling should already be fully cooked before freezing.
- Cool the filling quickly: Transfer leftover filling to shallow containers and refrigerate promptly—don’t leave it out at room temperature.
- Assemble with chilled filling: Roll tortillas and place seam-side down in a freezer-safe pan, such as a sturdy foil pan.
- Add sauce: Spoon one can of enchilada sauce over each pan of 10 enchiladas.
- Package cheese separately: Place ¾ cup shredded cheese per pan in a freezer bag so you can add it toward the end of baking.
- Wrap tightly: Cover with plastic wrap then foil, or use a tight-fitting freezer-safe lid to prevent freezer burn.
- Label and freeze: Write the recipe name, date, and baking instructions on the pan. For best quality, use within 3 months.
Bake one, freeze one: Use half the filling for tonight’s pan and chill the other half immediately for your freezer meal.
How to Bake After Freezing
The best method is to thaw the frozen pan in the refrigerator for 24–48 hours, depending on how full and deep the dish is. Preheat the oven to 350°F, remove plastic wrap and replace any foil. Bake covered until the center reaches 165°F—start checking after about 30 minutes. Once hot throughout, uncover, add the reserved cheese, and bake about 10 more minutes until melted and bubbly. Use a thermometer to ensure safe internal temperature.
Can you bake them straight from frozen?
Yes—baking from frozen is possible but requires significantly more time. Use a metal or foil pan labeled freezer-to-oven safe, remove plastic wrap, bake covered at 350°F until the center reaches 165°F, and add cheese near the end. Do not place a frozen glass dish into a hot oven; follow the manufacturer’s instructions for temperature changes.
Tips for Success
- Use pliable tortillas: If they crack when you roll them, warm briefly to make them flexible.
- Drain beans and chiles well: Excess liquid makes rolling and assembly harder.
- Portion before rolling: Divide the filling into two equal portions so each pan gets the same amount.
- Keep fillings from becoming soggy: If the chicken mixture has extra liquid, spoon it with a slotted spoon when filling.
- Store toppings separately: Keep sour cream, lettuce, and pico de gallo chilled until ready to serve.
Make-Ahead and Storage Notes
Make ahead: Assemble with chilled filling, cover, and refrigerate up to one day before baking. Store the topping cheese separately and add it near the end of baking.
Leftovers: Refrigerate cooked enchiladas promptly and use within 3–4 days. Reheat covered in a 350°F oven or microwave individual portions until the center reaches 165°F.
Smaller batch: To make about 10 enchiladas in a single 9×13 pan, halve all ingredients. Use half of a 10-ounce can of sauce in the filling and one full can to pour over the pan before baking.