Layered Enchilada Casserole (Freezer Meal)

Layered Enchilada Casserole. Keeping a freezer stocked full of good meals is a great way to stay on track with meal planning and be prepared for busy days and evenings. 

I love knowing that I always have 4 or 5 meals ready to just pop in the oven or drop in the slow cooker. 

This Layered Enchilada Casserole is also one of the Top 10 Recipes on my site.  People rave about how yummy this one is.

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them.

The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer.

Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.

I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake.

No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.


Layered Enchilada Casserole (Freezer Meal)

I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake. No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.

  • Author: Alexis



2 cup cooked, shredded chicken (I just toss a few chicken breasts in the slow cooker in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
8 oz cream cheese, soft
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)


1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a ⅓ cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.

Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.

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  1. Dumb question but how do you cook chicken breasts in the crock pot... that sounds like a great time saver.

    1. When I want shredded chicken I just throw the chicken breasts in the crock pot with a little bit of chicken stock/broth (I like my chicken to stay moist). Then cook on low for 6-8 hours (or less if you only put one or two chicken breasts in) and shred with two forks. Or if you want it to stay whole take out carefully.

    2. since this is a tex/mex style, you can also toss the chicken breasts in with a jar of your favorite salsa. . .then you get some more taste to the chicken.

  2. Yes Toilie, a freezer bag would be fine. I have done a layer of foil and then stuck the whole thing in a freezer bag and it worked great.
    Marci- stephanie is right. And then, when the chicken is still warm toss it in your kitchenaid mixing bowl with the paddle attachment (the one you use for cookies) and just turn it on low. Shredded to restaurant quality.

    1. i never thought to toss it into the kitchenaid! that is brilliant! i'm so impatient and burn the heck out of my hands trying to shred it while it's hot. NO MORE! :O)

    1. I would like to know that too. It's confusing b/c in the directions before the ingredient list it says to bake then freeze. Anybody??

    1. Ok So I found cooking creme at the store but we don't have the sante fe one around here. CaN I use the original and add something to it for flavouring? Ideas?

    2. I am using a small can of diced chilies or you could use a half cup of drained salsa 🙂

  3. Linda- yes. I have made it that way once and it was good. give it a go and enjoy 🙂

  4. Liana- Try adding taco seasoning or some mexican type seasonings. That should work pretty well.

  5. Redhot Teacher, nope, just assemble and freeze. All the ingredients are cooked, so you are good to go 🙂

  6. Crys- yes, it is in an 8X8 pan and it worked well to feed 4. I served it with a salad and some bread as well.

  7. Joyful Momma, did you find that the flour tortillas were soggy at all before cooking or after cooking them?

    1. Mine were very soggy since I didn't precook it. I precooked it the second time and it seemed better. Last time I just used corn torts and had no problem. My family is to texture oriented to get away with soggy flour torts.

  8. What is cooking creme? And where would I find it in the store? Thanks for sharing your ideas and recipes!

    1. Cooking Creme is made by Philadelphia Cream Cheese, if you can't find it, or don't want to use it, like me. I subbed sour cream and a can of cream of mushroom soup, turned out great.

  9. I am making this tonight! I put a can of Rotel in with the chicken to cook to give it some spice. I also think you could use Rotel and regular cream cheese if you can't find the cooking creme. I end up using regular cream cheese as a substitute a lot when I don't have the creme. 🙂 Thanks for the great freezer ideas! We will surely try them all!

    1. How did it turn out with the cream cheese sub? I couldn't find the cooking creme.

  10. I have an amazing meal to share... Crock Pot Chicken Salsa
    I take a bag of frozen chicken and put them in a crock pot with salsa to cover the chicken. For my family of 6 I use a large container of salsa, Pace, and about 6 to 8 chicken breasts. I cook on low for 8 to 10 hours. Take out the chicken and shred with 2 forks. While I am shredding, I cook 4 to 6 cups of rice. Rice on the plate, topped with the chicken salsa. We always have optional toppings of lettuce, cheese, sour cream. I have added black beans and corn if I have had more people than expected at dinner time, which seems to happen if the word gets out that it is a "salsa chicken night". Just thought I would share.

  11. Just made this tonight (with 2 more dishes for the freezer) and my husband liked it and he is hard to please! I couldn't find the Sante Fe Cooking Creme and wasn't sure what it was. I used a mexican style sour cream dip that I found at the store and that worked good. I did the chicken in the crock pot and just used a can of beer to keep it moist and that worked very well.

  12. Thanks for sharing your meal idea!! I love that you all leave me comments. 🙂 I can feel the love

  13. oh! and cooking creme is a new product put out by philledlphia (cream cheese brand). It is usually in the refrigerated section just next to the cream cheese. If you can only find the regular kind, just add taco seasoning.

  14. I made this on Sunday, froze it, and cooked it tonight and my husband loved it! Its just the two of us and I had a small decent portion of it, and my husband ate the rest( that's how much he loved it! Plus he had the metabolism of a 10 year old!) This is great for when we eventually have kids! Thank you.

  15. This works great in round cake pans. 🙂 Line it with foil, freeze,and then pop it out and put in a freezer bag, if you will need the pan for something else. The round shape is perfect for the tortillas.

  16. I can my own chicken breasts and this recipe works great with the canned chicken! Thanks for posting!

  17. Is it as easy as doubling the recipe for larger families and putting it in the 9 X 13 foil pan?

  18. Sure Julie. I have made it that way seveal times to feed my big family. It works great. Enjoy!

  19. Question: do the flour tortillas hold up in the freezer? I did enchiladas with corn tortillas and they completely dissolved in the freezer. It was a disgusting mushy mess.

  20. Thanks for these recipes! (Found them on Pinterest). Making a ton of them today as I'm having a baby girl in 11 days! =) Will be nice to have a freezer stocked full.

  21. I am a FACS teacher and in my Foods class we are talking about nutrition and eating meals together. My goal is to do freezer meals for a lab and have each kid take one home.I want to put them in small loaf pans, half the size of an 8x8 pan. Should I decrease the temperature? I know it sounds dumb but, I don't want the kids to be excited to cook them and then burn them.

  22. I made this tonight and it was delicious!! I found it on Pinterest. I modified it to my preference, thanks so much for sharing this recipe!!!

  23. What are your thoughts on using tortilla chips instead of tortilla's? Several people have asked the question about the soggy tortilla's. Do you have that problem?

  24. For those of you who are worried about soggy tortillas (Like I am, I can't eat soggy things), something that you can do is prepare the chicken mixture and put it in a zip lock bag and put that in the freezer. When you are ready to cook take it out of the freezer and let the chicken mixture thaw. Then when you are ready to cook do the rest of the steps with fresh (never frozen) tortillas and cheese (another option with the cheese it to also freeze it in a separate bag from the chicken mix) .This is what I am planning on doing 🙂

  25. Mine was still runny after cooking it longer than the recommended time, you cook it UNcovered the whole time, right? What am I doing wrong? 🙂

  26. Made this tonight. Didn't have time to get chicken done, so used store bought chicken slices. This was delicious! Will definitely make this again!

  27. How many oz is a tub of the Santa Fe Cooking Creme? I couldn't find it, so I need to know how much sour cream to replace it with...Thanks!

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  29. Just to clarify since my mommy/prego brain is a little slow these days, do you bake it before freezing or just assemble then freeze?

  30. Thanks! I just made this. I used 10 oz sour cream and added 1/2 packet of taco seasoning to give it flavor. Used Mexican cheese. It's in freezer and look forward to cooking.

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