Easy Freezer-Friendly Chicken Enchiladas Recipe Perfect for a Crowd
A straightforward and comforting chicken enchiladas recipe that’s perfect for feeding a crowd and freezer-friendly for easy meal prep.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup shredded cheddar cheese (sharp for extra flavor)
- 1 cup shredded Monterey Jack cheese (melts beautifully)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup canned black beans, rinsed and drained (optional)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 2 cups red enchilada sauce (store-bought or homemade)
- 12 large flour tortillas (10-inch size; use corn tortillas for gluten-free option)
- 1 1/2 cups shredded cheese (combo of cheddar and Monterey Jack to top)
Instructions
- In a large bowl, combine shredded chicken, 1 cup total of cheddar and Monterey Jack cheese, diced onions, minced garlic, black beans (if using), cilantro, cumin, chili powder, salt, and pepper. Mix well.
- Pour enchilada sauce into a skillet over medium heat and warm for 3–5 minutes, stirring occasionally.
- Warm each tortilla quickly in the skillet for about 10 seconds per side or wrap a stack in foil and heat in the oven at 350°F for 10 minutes.
- Spread about 1/2 cup of warmed enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
- Place about 1/3 cup of chicken filling in the center of each tortilla, roll tightly, and place seam side down in the dish. Repeat for all tortillas.
- Pour the remaining sauce evenly over the rolled enchiladas and sprinkle with the remaining 1 1/2 cups shredded cheese.
- Cover the dish with foil and bake in a preheated oven at 375°F for 25 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly browned.
- For freezing, cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Notes
Do not overstuff tortillas to prevent bursting. Warm tortillas before assembling to avoid cracking. If sauce is too thick, thin with chicken broth. Bake covered with foil to keep tortillas soft, remove foil last 10 minutes for bubbly cheese. Assemble day before and refrigerate for better flavor melding. Freeze before baking for best texture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Fat: 15
- Carbohydrates: 20
- Protein: 28
Keywords: chicken enchiladas, freezer-friendly, easy recipe, crowd-pleaser, make-ahead, Mexican, comfort food