Can I make Chicken Enchiladas ahead of time?

Absolutely! You can assemble the enchiladas up to a day in advance. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed. You may need to add a few extra minutes to the baking time if the dish is cold.

Can I freeze Chicken Enchiladas?

Yes, these enchiladas freeze very well. Assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. To bake from frozen, preheat your oven to 375ºF and bake for 45-50 minutes, or until heated through and the cheese is bubbly.

What can I serve with Chicken Enchiladas?

These enchiladas pair beautifully with Mexican rice, refried beans, or a simple side salad. A dollop of sour cream and a sprinkle of fresh cilantro add a nice finishing touch.

Chicken Enchiladas: A Comforting Classic Made Simple

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican / Tex-Mex
Ingredients: — The Filling —; 3 cups cooked chicken, shredded (rotisserie chicken works perfectly); 1 tablespoon olive oil; 1 small white onion, diced; 2 cloves garlic, minced; 1 can (4 oz) diced green chiles (mild); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon salt; ½ cup shredded Mexican blend cheese (for inside the filling); — The Assembly —; 8-10 flour tortillas (soft taco size) or corn tortillas; 1 can (19 oz) red enchilada sauce (or 2.5 cups homemade); 2 cups shredded Mexican blend or Monterey Jack cheese (for topping); — Garnish (Optional) —; Fresh cilantro, chopped; Sour cream; Diced avocado

Ingredients

— The Filling —

3 cups cooked chicken, shredded (rotisserie chicken works perfectly)

1 tablespoon olive oil

1 small white onion, diced

2 cloves garlic, minced

1 can (4 oz) diced green chiles (mild)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon salt

½ cup shredded Mexican blend cheese (for inside the filling)

— The Assembly —

8-10 flour tortillas (soft taco size) or corn tortillas

1 can (19 oz) red enchilada sauce (or 2.5 cups homemade)

2 cups shredded Mexican blend or Monterey Jack cheese (for topping)

— Garnish (Optional) —

Fresh cilantro, chopped

Sour cream

Diced avocado

Instructions

1. **Preheat:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

2. **Make the Filling:** Heat the olive oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until soft. Add the garlic and cook for 1 minute until fragrant.

3. Remove from heat. In a large bowl, combine the shredded chicken, sautéed onion/garlic, diced green chiles, cumin, chili powder, salt, and the ½ cup of cheese. Mix well.

4. **Prep the Dish:** Pour about ½ cup of the enchilada sauce into the bottom of the baking dish and spread it out to coat the bottom (this prevents sticking).

5. **Assemble:** Lay out a tortilla. Place a generous line of the chicken mixture down the center. Roll the tortilla up tightly.

6. Place the roll seam-side down in the baking dish. Repeat with the remaining tortillas and filling, packing them snugly into the dish.

7. **Top:** Pour the remaining enchilada sauce evenly over the rolled tortillas. Make sure to cover the edges so they don’t dry out.

8. Sprinkle the remaining 2 cups of shredded cheese generously over the top.

9. **Bake:** Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and slightly browned on top.

10. **Serve:** Let cool for 5 minutes before serving. Garnish with chopped cilantro, a dollop of sour cream, and avocado.

Notes

Tortilla Choice: Flour tortillas are easiest to roll and stay soft (Tex-Mex style). If using corn tortillas (traditional), you MUST briefly fry them in hot oil or warm them in the microwave first to prevent them from cracking when rolled.

Make Ahead: You can assemble the enchiladas up to 24 hours in advance. Cover tightly with foil and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.

Spice Level: This recipe is mild-medium. For more heat, add a pinch of cayenne pepper to the filling or choose a ‘Hot’ variety of enchilada sauce.

Storage: Leftovers store well in the fridge for up to 3 days. They freeze well too—just defrost before baking.

Author: Anna Lovae
Prep Time: 20
Cook Time: 25
Category: Dinner
Method: Bake
Cuisine: Mexican / Tex-Mex