Easy Cheesy Chicken Enchiladas Freezer Meal

Course Freezer
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6
Author Stephanie Ertel


  • 2 lbs boneless chicken breasts
  • 6 cups shredded cheese I used Mexican style
  • 20 flour tortillas
  • 4 15 oz cans enchilada sauce (red and/or green – I used 2 red sauce for the mixture, and 1 red sauce on top of one batch and 1 green sauce on top of the other)
  • 1 15 oz can black beans, drained and rinsed
  • 1 7 oz can chopped green chiles, drained
  • Optional toppings if desired; sour cream olives, salsa, lettuce, beans, rice
  • 2- 9 x13 pan


  1. Place raw chicken in a boiling pot of water and Boil for 20 mins, or until chicken can be shredded.
  2. Then using a cutting board and fork, shred the chicken.
  3. In a mixing bowl combine the chicken, cheese, chiles, black beans, and 2 cans of the enchilada sauce.
  4. With a large spoon, fill 10 tortillas with the mixture.
  5. Roll it up and place it in 9X13 baking dish with seams down.
  6. Repeat doing another 10 tortillas until all chicken mixture is used in another baking dish.
  7. Pour one can of enchilada sauce over the top of each batch.
  8. Cover with heavy duty foil and label with a permanent marker.
  9. Wrap in plastic wrap for more protection from freezer burn.
  10. Store in freezer.
  11. To prepare from frozen, bake at 400F for 45-60 mins, until melted and bubbly.
  12. Serve right away and add optional toppings if desired.