Freezer Cooking Series: Bulk Creamy Chicken Enchiladas

Freezer Cooking Series: Bulk Creamy Chicken Enchiladas

Hello again!  Thanks so much for taking part in my FREEZER COOKING series!  We’re stocking our freezers and putting our plans in place to have a great back-to-school season.  I really appreciate you being here!  My first freezer cooking video (baked ziti) has received a lot of views.  I take this as validation that your lives are just as hectic as mine, and that we are all searching for solutions.  Stocking my freezer has been my SECRET WEAPON all these years.  Having a bunch of dinners ready-to-go in my freezer takes my stress down a few notches, opens up more time to spend with family and friends, and generally just makes me feel better.

I’ve developed all these recipes over twelve years of trial-and-error.  In the early years I read all the books, tried other people’s methods and was ultimately disappointed.  So, I set about writing my own methods and my own recipes.

To make these Bulk Creamy Chicken Enchiladas for the Freezer, you will need:

8 chicken breasts (frozen or defrosted)

1/4 cup olive oil (plus additional olive oil to line the bottoms of your pans to prevent sticking)

1 teaspoon chili powder

1 teaspoon garlic powder

1 1/2 cup salsa

8 oz cream cheese

4 cups cooked rice

2 cups Colby/jack cheese, separated. One cup for filling and one cup for enchilada topping

2 dozen burrito sized flour tortillas

3-4 jars of salsa verde

1 recipe of simple white sauce (see short video below)

Ingredients for white sauce:

1/2 cup butter

1/2 cup flour

6 cups milk

1/2-1 teaspoon salt

You will also need 4 3-qt casserole pans, or 2 5-qt pans.  You can make even smaller portions if you wish, to freeze individual dinners.  The defrosting and cooking time will be shorter, of course.  I often make individual portions of freezer meals for my husband and teenagers.


This recipe makes 4  3-quart pans of enchiladas or 2 5-quart pans.  I have a large family and hungry teenagers, so I make 5 quart pans.


It all starts with the chicken.  You can use a crockpot or a pressure cooker.

Chicken component:

8 chicken breasts (frozen or defrosted)

1/4 cup olive oil

1 tsp garlic powder

1 tsp chili powder

1 1/2 cup salsa

Crockpot for 8 hours (on low).

Pressure cook for 1 hour.

Next, shred the chicken and add 8 oz cream cheese.

Now, add 4 cups cooked rice and 1 cup shredded Colby/jack to the chicken mixture.
Fill the tortillas, and line up in pan.  I give the pans a good dousing with olive oil before I start lining them with enchiladas.


Cover with white sauce (recipe and method on video above), and 1/2 – 1 jar of salsa verde.

Top with remaining 1 cup of cheese.  Cover with foil and freeze for up to 2 months.  To cook, take out of freezer and place in a COLD oven.  Turn the oven to 350* and bake for 1 1/2 hours with foil.  Remove foil and continue baking until the top is bubbly (about 20 minutes).

It serves up very well with a little salad and hot sauce.  Sour cream too, if you’ve got it!

Thank you so much for being part of my freezer cooking series!  I really appreciate you taking the time to watch my videos and click on my website.  I hope you enjoy this recipe.  If you have any questions at all, please don’t hesitate to contact me either in a comment here on this blog, or through my facebook page.

I hope you are having a peaceful day, wherever you are!

Shannon Vavich

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