Freezer Meal: Creamy Chicken Enchiladas

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Freezer Meal - Creamy Chicken Enchiladas

Freezer Meal Recipe: Creamy Chicken Enchiladas

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In my ongoing quest to cook and freeze more meals so that we are tempted to eat out less I came up with another recipe that is easy to prepare and used ingredients I had on hand in my stockpile.

This one should definitely go in the “freezes beautifully” section of the cookbook.

Printable Recipe


  • 4 chicken breasts, cooked and shredded
  • 2 (8 oz.) packages cream cheese, softened
  • 16 oz. cheddar or jack cheese, shredded
  • 2 (4 oz.) cans Ortega diced chilis
  • 9 (10 oz.) cans green enchilada sauce
  • 32 fajita sized flour tortillas


With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce.

Freezer Meal - Creamy Chicken Enchiladas - Mix cream cheese sauce

Pour cream sauce over shredded chicken in a bowl.

Freezer Meal - Creamy Chicken Enchiladas - Pour sauce over chicken

And stir to combine.

Freezer Meal - Creamy Chicken Enchiladas - Stir cream sauce and chicken

In the bottom of 4 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of green enchilada sauce and spread evenly to cover bottom of pan.

Freezer Meal - Creamy Chicken Enchiladas - Cover bottom of pan with sauce.

Now take your tortillas and fill generously with the creamy chicken mixture and roll up.

Freezer Meal - Creamy Chicken Enchiladas - Roll up chicken into tortillas

Place rolled enchiladas in pan seam side down and cover each pan of enchiladas with sauce – 1 can for each pan.

Freezer Meal - Creamy Chicken Enchiladas - Cover with sauce

Sprinkle top of enchiladas with cheese.

Freezer Meal - Creamy Chicken Enchiladas - Cover with cheese

Cover each pan with a double layer of aluminum foil. I baked one pan for dinner and froze the rest, uncooked.

To bake – Preheat oven to 355° and bake unfrozen for 45 minutes or 70-90 minutes if frozen.

Frozen enchiladas will hold in freezer for 4-6 month.

Serve with rice & beans for a yummy Mexican inspired meal!

Notes: Much like my frozen breakfast burritos recipe this is a pretty forgiving recipe that you could easily adapt to suit your needs.If you are gluten free feel free to use corn tortillas or GF tortillas. Dairy free…perhaps there is a dairy free substitute or you could omit the cheeses and just make chicken enchiladas. If you like things spicy add some diced jalapeno instead of the canned green chilis…really easy and hard to mess up. If you like red sauce – go for it. I just happen to like greens sauce. – Enjoy!

Check out more delicious recipes!


  1. The only thing I worry about is freezer burn. You think in my chest freezer with double foil on the pan it will still be ok for a month or two? I’m thinking about making a day of making some of these freezer meals and getting my freezer filled up again.

  2. So far we have been OK with freezer burn. I find that double the foil really helps and if you are really worried you could do an entire wrap in plastic wrap too. I find in chest or stand alone freezers (at least mine)I tend to get less freezer burn on foods because they are not opened as often letting in extra moisture and causing even minor thawing.

  3. We’re big enchilada fans, and my hubby thinks he makes the best ever. Made a batch of these the other day. When my hubby took his first bite, he threw down his fork and said, “DAMMIT!” Startled, I asked him what was wrong, and he said, these are WAY better than my enchiladas!! I think we have a new favorite recipe! Thanks for posting!!

    • I am flattered Shauna! So glad that you and your hubby have found a new favorite recipe. They are pretty tasty! Stay tuned later this week because I have a new freezer recipe that I think you will enjoy!

  4. So, I’m going to make this recipe but half it – so that I’ll end up with 2 pans of enchiladas. Will 2 chicken breasts really be enough chicken to spread between 2 pans?

    • Hi Mindi, I had some really big chicken breasts when I made this recipe. I wish I had weighed them…but depending on how big they are you may want to do 2-3. However you are not using a whole of of the chicken filling in each enchilada and this is one way I save money on meat by finding recipes that I can use less meat in.. I hope you enjoy the recipe Mindi, let us know how it turns out for you!


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