Make-Ahead Chicken Enchiladas (Printable Version)
Flavorful chicken enchiladas, filled with cheese and baked until bubbly. Conveniently prepare ahead and enjoy anytime.
# What You'll Need:
→ Main Ingredients
01 - 3 cups cooked and shredded chicken
02 - 2 cups shredded cheddar cheese
03 - 1 cup enchilada sauce
04 - 8 flour tortillas
05 - 1/2 cup diced onions
06 - 1/2 cup sour cream
07 - 1 teaspoon ground cumin
08 - Salt, to taste
09 - Black pepper, to taste
10 - Fresh cilantro, chopped, for garnish
# Directions:
01 - In a large bowl, thoroughly mix the shredded chicken with half of the cheddar cheese, diced onions, sour cream, cumin, salt, and pepper.
02 - Spread a few spoonfuls of enchilada sauce evenly on the bottom of a large baking dish.
03 - Spoon the chicken filling mixture onto each flour tortilla, roll tightly, and position seam-side down in the baking dish.
04 - Pour the remaining enchilada sauce over the arranged tortillas and sprinkle with the remaining cheddar cheese.
05 - Cover the dish securely with aluminum foil and place in the freezer until ready to bake.
06 - Preheat oven to 375°F (190°C). Bake the enchiladas covered for 30-40 minutes, then remove foil and bake an additional 10 minutes until the cheese is melted and sauce is bubbling.
07 - Remove from oven and scatter fresh cilantro over the enchiladas just before serving.
# Additional Tips::
01 -
- Easy to assemble with simple steps and common ingredients
- Freezer friendly so you can prepare in advance for stress—free dinners
- Family friendly flavors with a creamy chicken filling and plenty of cheese
- Customizable with add—ins like black beans or corn
02 -
- Provides protein rich comfort food for the whole family
- Prepping ahead means less dinnertime stress and dishes
- Perfect for potlucks or meal trains and always a crowd favorite
03 -
- Always shred cheese yourself for smoother melting
- Roll tortillas tightly so they do not unroll as they bake
- Let the dish sit for ten minutes after baking to set and make serving neat