Make-Ahead Chicken Enchiladas


This Make-Ahead Chicken Enchilada recipe can be frozen for up to three months before you plan to enjoy the cheesy casserole for dinner. Serve this easy chicken enchilada recipe with a side of chips, salsa, and guacamole.

Make-Ahead Chicken Enchiladas
Prep Time:
25 mins
Bake Time:
35 mins
Total Time:
1 hrs


Chicken Enchiladas

  • 1 15 ounce can navy beans, rinsed and drained

  • 1 ½ cup shredded chicken

  • 2 cup Cheesy Sauce (see below)

  • 1 8 ounce package shredded Mexican four-cheese blend (Monterey Jack, cheddar, asadero, and queso quesadilla) with cream cheese or shredded Monterey Jack cheese with jalapeño peppers and cream cheese

  • 1 4 ounce can diced green chile peppers, drained

  • 8 8 inch flour tortillas

  • Assorted toppings, such as chopped roma tomatoes, snipped fresh cilantro, and/or sour cream (optional)

Cheesy Sauce

  • ½ butter

  • 1 finely chopped onion (1 large)

  • 3 garlic, minced

  • ½ cup all-purpose flour

  • ½ teaspoon ground black pepper

  • 6 cup milk

  • 3 8 ounce packages shredded three-cheese blend (cheddar, Colby, and Monterey Jack) with cream cheese


Cheesy Sauce

  1. In a 4-quart Dutch oven heat butter over medium heat until melted. Add onion and garlic; cook about 6 minutes or until onion is tender, stirring occasionally. Stir in flour and pepper; cook and stir for 1 minute. Gradually stir in milk. Cook until mixture is thickened and bubbly, stirring frequently. Gradually add cheese blend, stirring until melted.

Chicken Enchiladas

  1. For filling, in a medium bowl combine beans and Shredded Chicken. Stir in 1/2 cup of the Cheesy Sauce, 1/2 cup of the cheese, and the green chile peppers.

  2. To assemble enchiladas, place about 1/2 cup of the filling on each tortilla. Roll up tortillas and place, seam sides down, in a 3-quart rectangular baking dish.* Top with the remaining sauce and sprinkle with the remaining 1 1/2 cups cheese.

  3. Cover baking dish with plastic wrap or foil. Place casserole in a resealable freezer bag. Seal and freeze for up to 3 months.

  4. To serve, thaw in the refrigerator overnight. Preheat oven to 375°F. Remove plastic wrap or foil. Bake for 35 to 40 minutes or until heated through. If necessary to prevent overbrowning, cover loosely with foil for the last 10 to 20 minutes of baking. If desired, serve with assorted toppings.


If tortillas are not pliable enough to roll up easily, place tortillas between paper towels and microwave on 100 percent power (high) for 20 to 40 seconds.


To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 3-quart rectangular baking dish with plastic wrap. Prepare the casserole using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 3 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed.

Nutrition Facts (per serving)

995 Calories
49g Fat
84g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 995
% Daily Value *
Total Fat 49g 63%
Saturated Fat 24g 120%
Cholesterol 201mg 67%
Sodium 2262mg 98%
Total Carbohydrate 84g 31%
Total Sugars 5g
Protein 59g
Vitamin C 2.9mg 15%
Calcium 1027mg 79%
Iron 5.1mg 28%
Potassium 678mg 14%
Folate, total 82mcg
Vitamin B-12 1.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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