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Easy Chicken Enchilada Recipe- Freezer Friendly!

This is the easiest and tastiest chicken enchilada recipe! Rated five stars from my picky eater and on the table in under an hour! 

Alright, my friends. Are you ready for the easiest and most delicious enchilada recipe of all time? 

This super simple dinner idea combines cooked chicken and cheese in a way that even the pickiest of eaters will love. All you need are a few pantry staples. We keep things fairly basic with incredible end results! The secret really is in the cheesy white sauce topping!

White Chicken Enchiladas

Ready to get started? We are going to do a quick dive into what you will need to get this recipe in the oven. The ingredient list is simple, and I have even included a few substitutions for you!

Chicken Enchilada Recipe Ingredients:

Chicken– We always use what we have on hand. Sometimes that will be chicken breast (grilled is AMAZING) or most likely rotisserie chicken. Any will work, just make sure that it is cooked and either shredded or cubed. 

Cheese– THIS is really the star of the show. Cheese is going to go INSIDE each enchilada and in the sauce on top. I always always always recommend using a variety of flavors. Cheddar and pepper jack is my normal grab, but we have had great success with the Mexican blends you can find at the store. 

Butter and Flour– The fat from the butter mixed with the flour is going to give us our thickening agent and provide the very best smooth and creamy sauce. 

Chicken Broth – I am a big big big fan of Better Than Bullion Base. It is a paste that mixes with water and has incredible flavor, but we have also used chicken broth. Both are going to give you stellar results. Just know that if you opt for the bullion, you will need to season with salt and pepper. 

Sour Cream– Just a dollop adds a little tang that ties all of the flavors in the sauce together. 

Green Chilies and/or Jalapenos– Here is where you are going to get a nice kick. We do a half and half mix of chilies and diced pickled jalapenos. You could also substitute a quality green salsa (Trader Joe’s Hatch Chili Salsa is amazing). 

Tortillas– Homemade are best, but let’s get real… I don’t have time to make homemade when it’s the middle of the week and I am faced with a starving family. So don’t sweat it. Use whatever tortillas you have on hand. 

How to make chicken enchiladas with a white sauce:

  1. Preheat your oven to 435 degrees. Mist a 9×13″ (or two 9″) pan with cooking spray and set aside. 
  2. Combine the diced chicken with 1 cup of shredded cheese. 
  3. Add a heaping spoonful of the chicken mixture to the bottom third of your tortilla. Roll tightly and place in your prepared pan, seam side down. 
  4. Continue with remaining chicken and tortillas. 

For the sauce:

  1. Melt the butter in a medium saucepan over medium/low heat.
  2. Whisk in the flour and cook one to two minutes, stirring constantly. 
  3. Slowly whisk in the chicken broth. Cook another two to three minutes or until just slightly thickened. 
  4. Remove from the heat. Stir in the sour cream and 2 cups of cheese. 
  5. Pour the sauce over the top of your enchiladas. 
  6. Sprinkle the remaining 1 cup of cheese on top. Bake 20 minutes, or until warm and bubbly. 

How to freeze enchiladas:

Here is the deal… We have made this recipe SO MANY TIMES over the years. And I have tested out different ways to freeze these for later. There are two versions that I feel work best. 

  1. Freeze the sauce separate from the enchiladas after assembled. 
  2. Freeze everything together, but leave the cheese off of the top.

The first method is my favorite, but it isn’t ideal if you plan on giving these out to neighbors or family. So I will walk you through both processes.

Freezing the sauce separate:

  1. Find a good aluminum foil tin or glass freezer dish that you love. 
  2. Follow the recipe through step four (placing the filled tortillas in your pan). 
  3. Wrap tightly and freeze. 
  4. Make the sauce as directed. Cool and freeze. We find these small soup freezer containers to be ideal for this. 
  5. When you are ready to bake, take out of the freezer and allow to thaw overnight. 
  6. Spread the enchilada sauce on top, sprinkle with cheese, and bake as directed. 

Freezing fully assembled:

Follow all of the steps above, except with the sauce directly on your enchiladas. 

Tips for this easy dinner recipe:

  1. Don’t be afraid to play around with the flavors. Switch up the cheese types you use, add more or less jalapeno, or even use corn tortillas instead of flour! 
  2. Want a crisp delicious finish? Cook this recipe in a cast iron! 
  3. Frozen enchiladas will last up to four months if stored properly. 

More Chicken Recipes:

More Freezer Friendly Recipes:

Easy Chicken Enchilada Recipe- Freezer Friendly!

Easy Chicken Enchilada Recipe- Freezer Friendly!

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This is the easiest and tastiest chicken enchilada recipe! Rated five stars from my picky eater and on the table in under an hour! 

Ingredients

  • 4 cups cheddar or Mexican blend cheese, divided
  • 4 cups cooked chicken, diced or shredded
  • 4 tablespoons salted butter
  • 4 tablespoons all-purpose flour
  • 3-1/2 cups chicken broth
  • 2 cups sour cream
  • 7 oz diced green chilies
  • 7 oz diced jalapeno- or 14 oz green chilies
  • 8 to 10 tortillas

Instructions

1. Preheat your oven to 435 degrees. Mist a 9×13″ (or two 9″) pan with cooking spray and set aside. 

2. Combine the diced chicken with 1 cup of shredded cheese. 

3. Add a heaping spoonful of the chicken mixture to the bottom third of your tortilla. Roll tightly and place in your prepared pan, seam side down. 

4. Continue with remaining chicken and tortillas. 

For the sauce:

1. Melt the butter in a medium saucepan over medium/low heat.

2. Whisk in the flour and cook one to two minutes, stirring constantly. 

3. Slowly whisk in the chicken broth. Cook another two to three minutes or until just slightly thickened. 

4. Remove from the heat. Stir in the sour cream and 2 cups of cheese. 

5. Pour the sauce over the top of your enchiladas. 

6. Sprinkle the remaining 1 cup of cheese on top. Bake 20 minutes, or until warm and bubbly. 

Notes

To Freeze:

  1. Find a good aluminum foil tin or glass freezer dish that you love. 
  2. Follow the recipe through step four (placing the filled tortillas in your pan). 
  3. Wrap tightly and freeze. 
  4. Make the sauce as directed. Cool and freeze. We find these small soup freezer containers to be ideal for this. 
  5. When you are ready to bake, take out of the freezer and allow to thaw overnight. 
  6. Spread the enchilada sauce on top, sprinkle with cheese, and bake as directed. 

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This is the easiest and tastiest chicken enchilada recipe! Rated five stars from my picky eater and on the table in under an hour! 

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