Make-Ahead Chicken Enchiladas

make-ahead-chicken-enchiladas-eatpicksTwo great time savers in the weekly meal planning for the hectic back-to-school schedule are the crockpot, for which I have long sung praise, and the make-ahead recipes I have stashed away in my recipe book for those nights when I need a quick dinner on the table. One of our favorites is the super easy Make-Ahead Chicken Enchiladas. When I say super easy, I really mean it. You will wonder where this recipe has been all your life!

Make-Ahead Chicken Enchiladas are a cinch to put together. All you really need are tortillas, cooked shredded chicken, cheese, and enchilada sauce. They can be tailor made to your family's taste for spicy with a bit of jalapeño, or you can keep it mild by leaving it out. I have made this version with homemade enchilada sauce and also with canned sauce.

Make-Ahead Chicken Enchiladas. When I say super easy, I really mean it.

The homemade version is less salty, but the canned variety works just as well, especially as a time saver.

You can prepare this the night before or while you are packing a lunch in the early morning hours. Just cover with foil and refrigerate until you are ready to make. It takes only 15 minutes to bake and gives you plenty of time to settle into a cozy family meal and into stories about the day.

Make-Ahead Chicken Enchiladas

6 flour tortillas, burrito size

2 ten-ounce cans enchilada sauce

4 cups cooked shredded chicken

3 cups Monterrey Jack cheese, shredded

1 jalapeño pepper, diced (optional)

 

To Prepare:

Place chicken and two cups cheese in a bowl and toss together.

chicken-enchiladas-filling

Divide chicken and cheese mixture between six tortillas. Fold ends (or sides) in, then roll tightly and place seam side down in a 9×11 baking dish.

chicken-enchiladas-in-dish

*If making the night before or in the morning, stop here and cover with foil and place in refrigerator.

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When ready to bake, preheat oven to 375 degrees. Pour two cans of enchilada sauce over the tortillas and top with one cup of shredded cheese.

Bake uncovered until cheese melts and dish is heated through.

cooked-chicken-enchiladas

Serve with salsa, sour cream, and cilantro.

So super easy and so delicious!

What do you think?

Make-Ahead Chicken Enchiladas

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

Tell us what you think!

7 comments

  1. francine says:

    Looks really good. I’m gonna try it. Thanx

  2. EbyMom says:

    Looks yummy. Got to try it.

  3. Darylann5 says:

    sounds really good!!!!!

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