Simple Chicken Enchiladas

I just posted about our freezer meals for this month via Crockpot365, and now I would like to share one of our own favorites. We love Mexican food around here and enchiladas are a super easy (though not always super fast) meal. As I mentioned in my post for Honey Djon Chicken Strips, one way we plan ahead for meals is by making extra and freezing it. When I did my shopping for my freezer meals, I figured the enchiladas would be a great candidate for this.

Chicken Enchiladas

Prep Time: 1 hr 15 minutes (I made 4 pans!)
Cook Time: 15min if non-frozen; 30min covered + 15min uncovered if frozen


  • 2 lbs chicken breasts
  • 1 pk [30 ct] Mission yellow* corn tortillas
  • 3 pouches Frontera Green Chile Enchilada Sauce
  • 3 pouches Frontera Red Chile Enchilada Sauce
  • 3 bags Mexican style shredded cheese

*the yellow ones are much easier to roll without breaking apart

**Variations: For [1] 7×11 pan (6 enchiladas) use 1-2 chicken breasts, ~1 of each sauce, & desired amount of cheese. For [1] 9×13 pan (10-12 enchiladas) use 1 lb chicken, 2 of each sauce, and 1 bag cheese.

{I love my cute little helpers!}

Cook chicken completely and cut into bite size pieces. {This took me 45 minutes people!} Line pan with a thin layer of the enchilada sauces.

EDIT: the last time we did this we shredded the chicken instead of cutting it up which saved some time!

Next, heat tortillas (abt. 5 at a time) in microwave so that they don’t fall apart when you roll them. Add a small amount of chicken and cheese to each tortilla, one at a time, roll, and place rolled-side down in pan. Cover torillas w/ sauce & top with cheese. {I left a small amount of each sauce after my first pan to use on the other batches, but if you’re only doing 1 batch, you can use it all if you want.} Bake for 15 minutes & top with any remaining sauce .

And here are my other three pans I finished while the pan for our supper was baking 🙂 I could only fit 5 in the foil pan, but that’s just right for us…

we found out they need about a lot longer when they’re frozen!
Kate Alyse

Kate Alyse

Kate is a proud mama to six amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!


  1. What an awesome idea. We love Mexican food at our house as well, but I just don't have the time to cook most weeknights. This would be so easy to just pop in the oven when I get home from work!

  2. Those look delicious! Where can I click to see other meals you can freeze? Have you written about others? I have a heck of a time trying to figure out what to make for dinner but if I could just heat up and serve stuff that would be awesome.

  3. Thanks! It's sooo worth to set a side a Saturday or "free" evening to do some bulk cooking. Makes the rest of the week/month easier :).

    Joy, yes I did put a couple links in this post… you could also click the "freezer meal" tag in the side bar or look under the "gluten free cooking" tab. I don't have tons of recipes yet since I've only had this blog a couple months, but the goal is to keep adding more and building a nice database of recipes!

    Thanks for checking them out – let me know if you try any &/or what you think of them!

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