clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Green Chili Chicken Enchiladas Freezer Meal Prep Dinner

Chicken Enchiladas Freezer Meal Recipe

  • Author: Victoria Moore
  • Prep Time: 1 hour
  • Cook Time: 50
  • Total Time: 1 hour 50 minutes
  • Yield: about 30 enchiladas 1x


These make-ahead green chili chicken enchiladas are great to freeze in bulk, and taste just as good as when they’re made fresh! This recipe has been passed down in my family, and I’m honored to share it with you all now!



  • 2 large packs of boneless skinless chicken thighs
  • 4 7oz cans of Green Chilis
  • 2 28oz cans of Green Enchilada Sauce
  • 23 yellow onions, diced
  • 2 tbsp cumin
  • 1 tbsp oregano
  • 2 tsp salt
  • 1 tsp pepper
  • 2 32oz blocks montery jack cheese
  • 2 20 packs of tortillas
  • Foil
  • Disposable Aluminum Pans


  1. Dice onion and cu chicken into chunks, removing any unwanted fat. 
  2. Add onion and chicken into a large pot on medium heat.
  3. Add seasonings and cook for 30 minutes covered, stirring occasionally.
  4. Set up your enchilada rolling station: 2 deep dish baking pans, a plate of grated Monterey jack cheese, a plate with a little milk, tortillas, a clean plate or cutting board for rolling the enchiladas
  5. Spread some green enchilada sauce on the bottom of both pans.
  6. Roll your enchiladas! The steps are as follows: Take a tortilla and soak it in the plate of milk. Set it on the rolling plate and add some shredded Monterey jack cheese and the chicken enchilada filling. *Add a new tortilla to the milk to prepare for the next one. Roll it up and place it seam-side down on the tray
  7. Once the tray is full, spread more enchilada sauce over the tops of the enchiladas. Even it out with the backside of a spoon, and add a little of the leftover milk from the rolling station. 
  8. Cover the tops of the enchiladas with Monterey jack cheese.
  9. From here, either put the lid on and freeze, or bake! 
  10. If baking, cover with foil and bake at 375°F for 40-50 minutes.


  • Buy the block Monterey jack cheese instead of the pre-shredded! It’s way better. Trust me.
  • Chicken breasts work for this recipe as well! The thighs are just juicier, so that’s what I prefer.
  • These are even better the next day! They tend to fall apart if you cut into them when they’re still too hot.

Keywords: dinner, enchiladas, mexican, tex-mex, freezer meal, meal prep, bulk cooking, big family dinners