Freezer Meal Recipes / Dinner / Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

This baked enchilada dish layers tortillas, a spicy cream sauce, chicken, and cheese together for a warm and bubbly meal you can't wait to dive into. Serve with black beans, tortilla chips, and plenty of salsa for a little dinnertime fiesta of flavor.
6 Servings Meet The Cook Print
Chicken Enchilada Lasagna

Ingredients

  • 10 ½ ounces Cream of Chicken Soup
  • 10 ½ ounces Cream of Celery Soup
  • 1 ½ cups Sour Cream
  • 4 ounces Mild Green Chiles, Diced, Canned
  • 1 teaspoon Cumin
  • 2 ⅔ cups cook and dice Chicken, Boneless Breasts
  • 2 cups Mexican Cheese, Shredded
  • 8 individual Flour Tortillas (8-inch/Med)

Freezer Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, mix soups, sour cream, chilies, and cumin.
  2. In a baking dish, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese.
  3. Bake uncovered, at 425F for 25-30 minutes or until cheese is bubbly and enchiladas are heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix soups, sour cream, chiles, and cumin.
  2. In baking pans, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese.
  3. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake uncovered, at 425F for 25-30 minutes or until cheese is bubbly and enchiladas are heated through.

34 Comments

Join the discussion
  1. I made this the other night, but we do not like cream soups (and they really are not very healthy) so I used just red enchilada sauce instead, ours were with corn tortillas in the crock pot. (I think it was a 24 oz can of sauce with 6 tortillas).

      1. I just finished assembling mine. Can’t wait to try one tonight!
        I used two pie pans. It made assembly super-easy, since they’re circular like the tortillas πŸ™‚

  2. Do the flour tortillas get soggy in this recipe? I tried a casserole with flour tortillas once (I substituted them for corn tortillas) and my husband was not a fan. Other than that this recipe sounds like one I’ll be bookmarking. I love chicken enchiladas and casseroles.

    1. Yeah, they do get a bit soggy with all the sauce (although truthfully I’ve never had an unsoggy enchilada). I usually cook them until they get a bit crusty on top though.

  3. I made this last night and everyone enjoyed it. And I loved how easy and quick it was. Also the tortillas weren’t soggy at all in ours, they actually turned out a little crisp in spots, which was great.

  4. Sorry if this is a stupid question but I’m new at this. Is this recipe for one pan or is it for dinner tonight and 1 in the freezer? The reason I ask is because it calls for 8 tortillas but you only repeat the layering a few times. Thanks!

    1. The amounts listed in this recipe are for just one casserole. If you want two (one for tonight and one for the freezer), double it.
      No stupid questions here :).

  5. Just want to mention, my fiance has NEVER asked me to make the same meal two nights in a row, and he doesn’t eat leftovers, because I have a three-day limit on them.I have made this three times, in the past WEEK. Each time I assemble one for the freezer, he says, “Awesome, enchilada lasagna for dinner again!”But, I also used turkey instead of chicken, because we had a lot leftover from Thanksgiving, and didn’t have any green chilies on-hand, and he doesn’t like cream of celery, so I used a 26oz can of cream of chicken. (Yes, he’s a picky eater, I know!)And the first time I made it, I assembled it like in the picture, and just set my timer for 20minutes, not thinking about the cheese on top. It turned “crispy” but he loves cheese, so he ate it up no problem. The last two times, I waited until about five minutes before it was done heating, and added the cheese, and it looks SO great, and smells delicious! :)Thanks for this recipe, it’s so fast, easy, and my fiance happily ate the leftovers for breakfast this morning!

  6. My enchilada lasagna is in the oven right now, and I’m very excited to eat it! I used tomato and green chiles. I was curious as to why you cook the chicken before placing it in the oven. It seems the oven would cook it, but then I thought it could be a health concern with touching the soup mixture. Can you clarify this for me? Thanks!

    1. When you cook these in the oven it mostly just warms them through and melts the cheese, so I recommend cooking the chicken first to make sure it gets cooked all the way through.

  7. Do you know if the homemade cream soup mixes do well with this type of recipe once recipe has been frozen? I was wondering if it would seperate and look icky. By making the dry mix of the cream soup it cuts out alot of the additives and sodium. The dry mix consists of dry milk powder, cornstarch, onion flakes, dries basil, thyme and water along with what ever flavoring your looking for added when on stove top cooking to thicken to a soup. Thanks for your reply ahead of time.

  8. mmmm, My parents make these as enchiladas so they make the mixture of soups and chicken (after cooking of course) and all that but instead of layering it they put some of the sauce and chicken and cheese mix into the tortilla and roll it. 10 burrito size flour tortillas fit into the pan, but I don’t recall if it’s a 9×13 or 11×15, but I think it might be the 11×15 one. Just roll them and line them up. Put any extra mix and some cheese over the top of them and bake!

  9. This looks delicious but my husband doesn’t eat any meat and I’m not a big fan of cooking it either, so I was wondering if you have any ideas of what I could substitute the chicken for? I’m not sure if the ground beef substitute would taste right with this. Thank you! πŸ™‚

    1. Maybe mushrooms and cream of mushroom soup? Sometimes I add black beans, so that might be good instead. Or just leave the meat out.

      1. I think the beans are a great suggestion for a vegetarian substitute! My best friend does Mex night a lot, and she usually does a pan of chicken enchiladas and a pan of bean enchiladas. You could use black beans or refried black or pinto. I also used to get spinach enchiladas and quesadillas at a little Mexican restaurant, so that would probably work, too.

  10. I have been making these for years the only difference is that instead of cumin i just add taco seasoning to my cream soup mixture and some sour cream and a little milk to make it a little thinner!

  11. No one in my house can agree on anything to eat, until I made this dish. It is now in regular rotation at least once every other week. The only difference I do is I boil my chicken in chicken broth and add the taco seasoning in the soup mixture. It taste delicious! Thanks for this family favorite!!

  12. I make a dish simular. Like a lasanga but mexiacan. Instead of pasta noodles i use slightly fried corn tortillas.Enchilada sauce on bottom and layer corn tortillas like they would be the noodles, Meat mixture, beans, cheese.

  13. Have made this about 5 times and everyone loves it! I do add a package of low sodium taco seasoning to the wet mixture. Tonight I am adding taco rice instead of chicken. Hope it turns out as good as the other 5 times!! My family loves it!!

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