Bity
These freezer enchiladas are my insurance policy against the nights when cooking feels impossible. I roll a tray on a quiet Sunday, wrap it up tight, and weeks later it goes straight from the freezer into the oven while I do absolutely nothing.
In short, freezer enchiladas are flour tortillas rolled around shredded chicken, onion, spices and cheese, covered with red enchilada sauce and more cheese, then wrapped and frozen unbaked for up to 3 months. They take about 20 minutes of hands on work, make 8 enchiladas to serve 6 at about 525 calories per serving and bake from frozen at 180°C (350°F) in 55 to 65 minutes.
I first made a double batch when a friend had a new baby, kept one for us and dropped the other round to her. She texted me a week later asking for the recipe, which I think is the best review a freezer meal can get. They’re simple: shredded chicken, onion, spices, plenty of cheese and a good red enchilada sauce, all rolled in soft flour tortillas.
Quick Breakdown
Why You’ll Love These Freezer Enchiladas
- Designed to freeze unbaked. You assemble, wrap and freeze, so they bake fresh for the first time on the night you eat them.
- Twenty minutes of hands-on work. Especially if you start with a rotisserie chicken.
- Bake straight from frozen. No need to remember to defrost them the night before.
- Feeds six. Perfect for a family, or to split into two smaller dishes.
- A thoughtful gift. Few things are more welcome on a new parent’s doorstep.
Ingredient Notes
- Flour tortillas. Eight. Flour tortillas freeze and reheat more softly than corn, which can crack and turn crumbly.
- Cooked shredded chicken. 500 g (1 lb). Rotisserie chicken works perfectly, or simply poach a couple of chicken breasts and shred them.
- Enchilada sauce. Two cups. I use a red sauce; a little goes into the filling to keep it juicy and the rest covers the top.
- Shredded cheese. 250 g (2 cups), divided. Half goes in the filling and half on top. A Mexican blend, mild cheddar or mozzarella all melt well.
- Onion. One small onion, finely diced. Small pieces soften in the oven without needing to be cooked first.
- Garlic powder, paprika and salt. A teaspoon each of garlic powder and paprika, and salt to taste.
How To Freeze Enchiladas
The golden rule with freezer enchiladas is to freeze them unbaked. Baked enchiladas that are frozen and baked again tend to go soft and over-cooked. Raw assembled ones, on the other hand, only cook once, so the tortillas stay tender and the cheese melts fresh.
Let the filled dish cool slightly first, because steam trapped under the wrapping turns into ice crystals. Then cover it tightly with cling film and a layer of foil, label it clearly with the date and freeze for up to 3 months. A freezer-to-oven dish (or a foil tray) saves you having to transfer anything later. Harvard Health makes a good case for keeping your freezer stocked with ready meals and healthy staples for exactly these busy weeks.
How To Make Freezer Enchiladas
1. Mix the filling. First, put the shredded chicken in a large bowl. Add a few spoonfuls of the enchilada sauce, the diced onion, garlic powder, paprika, a pinch of salt and 1 cup of the cheese, then stir until everything is coated.
2. Fill and roll. Next, spoon some filling in a line down one side of each tortilla and roll it up tightly.
3. Arrange in the dish. Then lay the enchiladas seam side down in a baking dish, snug against each other.
4. Sauce and cheese. After that, pour the remaining enchilada sauce over the top and sprinkle the rest of the cheese evenly across.
5. Cool, wrap and freeze. Allow to cool slightly, then cover tightly with cling film and foil. Label with the date and freeze for up to 3 months.
6. Bake when you need them. Finally, remove the cling film, re-cover with the foil and follow the baking times below.
How To Bake Freezer Enchiladas From Frozen
| Starting point | Oven | Time |
|---|---|---|
| From frozen | 180°C (350°F), covered | 45 to 50 minutes, then 10 to 15 minutes uncovered |
| Thawed overnight in the fridge | 180°C (350°F) | 25 to 30 minutes |
They’re ready when the sauce is bubbling at the edges and the cheese is melted and golden. If you’ve used shop-bought precooked chicken, the Academy of Nutrition and Dietetics has clear advice on thawing and reheating frozen precooked meats; in short, thaw in the fridge, never on the counter.
Why Are My Enchiladas Soggy?
Enchiladas usually turn soggy because too much sauce sits under the rolls or the dish was frozen while hot. Keep most of the sauce on top and let the tray cool slightly before wrapping. These are the common causes:
- Too much sauce underneath. Sauce pooled under the rolls soaks the tortillas. Keep most of it on top.
- They were frozen hot. Steam turns to ice and then to water in the oven. Let them cool slightly first.
- Corn tortillas. They break down more in the freezer. Flour holds up better.
- Overfilled tortillas. Slightly underfilling them helps them roll tightly and keep their shape.
Tips for the Best Freezer Enchiladas
- Warm the tortillas for 10 seconds in the microwave if they crack when rolled.
- Slightly underfill each tortilla so it rolls easily and sits neatly.
- Press cling film right onto the surface before the foil to keep air out and prevent freezer burn.
- Write the baking instructions on the foil with a marker. Future you will be grateful.
- Bulk them out with a tin of drained beans or some sweetcorn in the filling.
If you would rather not write on the foil, removable freezer labels stay put in the cold and peel off cleanly once the tray is empty.
Storage and Reheating
- Freezer. Unbaked freezer enchiladas, tightly wrapped and labelled, keep for up to 3 months.
- Fridge. Once baked, leftovers keep in an airtight container for up to 3 days.
- Reheating. Cover with foil and warm in a 180°C (350°F) oven for 15 to 20 minutes, or microwave single portions until piping hot.
Variations and Substitutions
- Vegetarian. Swap the chicken for beans, lentils or roasted vegetables.
- Green sauce. Use salsa verde or green enchilada sauce for a tangier tray.
- Slow cooker chicken. My slow cooker pulled chicken makes a brilliant filling, and you can cook it while you do other things.
- More make-ahead meals. If you like filling the freezer, try my freezer lasagna, which also goes from frozen to oven, or a batch of freezer breakfast sandwiches for busy mornings.
What to Serve With Freezer Enchiladas
On a weeknight, freezer enchiladas only need a crunchy side: shredded lettuce with lime, a quick tomato salsa, or some sliced jalapeños and coriander like in the photos. A spoonful of sour cream or guacamole on top is always popular too.
For a bigger spread, serve them with Mexican rice and refried beans, or start with a bowl of my crockpot white chicken chili on a cold evening.
Frequently Asked Questions
Freezing and Baking
Can you freeze enchiladas before baking them?
Yes, and it is the best way. These are assembled, wrapped in cling film and foil and frozen unbaked, so the tortillas and cheese cook only once, on the night you bake them.
How long do freezer enchiladas last in the freezer?
Up to 3 months, tightly wrapped in cling film and foil and labelled with the date. Press the cling film onto the surface before the foil to keep air out and prevent freezer burn.
Do you need to thaw freezer enchiladas before baking?
No. Bake from frozen, covered, at 180°C (350°F) for 45 to 50 minutes, then uncovered for 10 to 15 minutes until hot and bubbly.
How long do thawed enchiladas take to bake?
25 to 30 minutes at 180°C (350°F) if you thaw them overnight in the fridge. They are ready when the sauce bubbles at the edges and the cheese is melted and golden.
Ingredients and Troubleshooting
What tortillas are best for freezer enchiladas?
Flour tortillas. They freeze and reheat more softly than corn tortillas, which can crack and turn crumbly. Warm them for 10 seconds in the microwave if they crack when rolled.
Can you make vegetarian freezer enchiladas?
Yes. Swap the 500 g (1 lb) of chicken for beans, lentils or roasted vegetables and freeze them the same way. Check the enchilada sauce label to make sure it is meat free.
How do you stop freezer enchiladas going soggy?
Keep most of the sauce on top rather than underneath, use flour tortillas and let the dish cool slightly before freezing so steam does not turn into ice crystals.
What chicken is best for freezer enchiladas?
Rotisserie chicken works perfectly, or boiled chicken breast, shredded with two forks. You need 500 g (1 lb) of cooked shredded chicken for 8 tortillas.
How long do baked enchiladas last in the fridge?
Up to 3 days in an airtight container once baked. Refrigerate leftovers within 2 hours, then reheat covered with foil at 180°C (350°F) for 15 to 20 minutes, or until piping hot, 165°F (74°C).
How many calories are in freezer chicken enchiladas?
About 525 calories per serving when the tray serves 6, with roughly 36 g protein, 38 g carbohydrates and 21 g fat. These figures are estimates and change with the cheese and sauce you use.
Ingredients
- 8 flour tortillas
- 500 g cooked shredded chicken 1 lb
- 2 cups enchilada sauce
- 250 g shredded cheese 2 cups, divided
- 1 small onion finely diced
- 1 tsp garlic powder
- 1 tsp paprika
- salt to taste
Instructions
- In a bowl, combine the shredded chicken, a few spoonfuls of the enchilada sauce, the onion, garlic powder, paprika, salt and 1 cup of the shredded cheese.
- Spoon the filling into each tortilla and roll tightly.
- Place the enchiladas seam-side down into a baking dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle the remaining cheese evenly over the enchiladas.
- Allow to cool slightly before freezing.
- Cover tightly with cling film and foil, label clearly with the date and freeze for up to 3 months.
- To bake from frozen: remove the cling film, cover with foil and bake at 180°C (350°F) for 45 to 50 minutes, then remove the foil and bake uncovered for another 10 to 15 minutes until hot and bubbly.
- To bake from thawed: thaw overnight in the fridge, then bake at 180°C (350°F) for 25 to 30 minutes.
