Chicken Enchilada Freezer Meal Recipe | Large Family Dinners
I’m sharing my Chicken Enchilada Freezer Meal Recipe today. This is another quick and easy dinner that is great to have in your freezer meal stash. On my recent mega freezer cooking day for our large family, I also put my Instant Pot to work for the meal prep that was required. I precooked the brown rice, pinto beans, and shredded chicken breast in the Instant Pot. However, before my IP I’d use my slow cooker or pots on my stove to pre-cook those ingredients. Long story short, just make the best with what you have in your kitchen (there was a time I’d boil cheap chicken quarters in a large stock pot, peel the chicken from the bones to use in various recipes, and freeze the broth as well). As always, do what works. 🙂
Items I Use for Freezer Meals
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- Disposable Metal Pans
- Reynolds Wrap Foil
- Saran Wrap
- Stainless Steel 22-Quart Covered Stockpot
- 8 Qt Instant Pot
- Large Rubbermaid Container
- Stainless Steel Mixing Bowls
Freezer Meal Recipe
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CHICKEN ENCHILADA FREEZER MEAL RECIPE
Ingredients
- CHICKEN ENCHILADA FREEZER MEAL
- 5 lbs of Shredded Chicken (I used 5 lbs of shredded chicken breast I cooked in my Instant Pot)
- 1 cup chopped Green Onion
- 4 cups cooked Brown Rice (Precooked in the Instant Pot)
- 4 cups cooked Pinto Beans (Precooked in the Instant Pot)
- 6 cups Shredded Cheese
- 2 – 28 oz cans Enchilada Sauce
- 50 Enchilada Wraps
- CHICKEN ENCHILADA FREEZER MEAL TOPPING
- 2 – 28 oz cans Enchilada Sauce
- 6 cups Shredded Cheese
Instructions
CONSTRUCTING CHICKEN ENCHILADA FREEZER MEALS
- Set out 4 to 5 9×13 baking pans.
- Combined 5 lbs shredded chicken, 4 cups cooked rice, 4 cups cooked pinto beans, 1 cup green onion, 6 cups shredded cheese, and two 28 oz cans of enchilada sauce in a large container and mix thoroughly.
- Fill each enchilada wrap with chicken mixture and roll tight.
- Layer each filled wrap in 9×13 baking pan. You should get 10-12 enchiladas per pan.
- Pour approximately 1/2 a 28 oz can (14 oz) over the Chicken Enchilada meal.
- Top with 1 cup of shredded cheese.
Notes
FREEZER MEAL DIRECTIONS
- Wrap each 9×13 pan with two layers of foil.
- Label the top of each pan with recipe name and date.
- Wrap each 9×13 pan with a layer of plastic wrap.
- Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
THAWED COOKING DIRECTIONS
- Set the desired pans of Chicken Enchiladas out in the refrigerator the evening before you’d like to serve.
- Preheat your oven to 350 (oven times may vary).
- Remove plastic wrap and one layer of foil.
- Place Chicken Enchiladas in preheated oven for 30 minutes or until bubbly and hot.
- Remove the last layer of foil and allow to cook for 10 additional minutes.
- Allow your hot Chicken Enchiladas to slightly cool on counter for 5 minutes or so before serving.
FROZEN COOKING DIRECTIONS
- If cooking your Chicken Enchiladas from completely frozen (this happens in real life :), remove plastic wrap and one layer of foil and place frozen Chicken Enchiladas in preheated oven at 400 (oven temps may vary). Cook for up to 2 hours or until hot and bubbly. Remove last layer of foil and cook uncovered an additional 10 minutes as needed.
Nutrition
- Serving Size: 48
- Calories: 269
- Sugar: 5
- Sodium: 824
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Protein: 26
- Cholesterol: 75
Let me know how this freezer meal recipe works out for you. I’d love to hear what you’re making!
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