From the Kitchen

Make-Ahead Chicken Enchiladas

Chicken Enchiladas are one of our family’s staple dinner meals. They are so easy to make and everyone loves them. And these chicken dinner enchiladas work so well to make ahead of time, especially if you’re making these for a big family party!

Easy Chicken Enchiladas for Dinner

Make-Ahead Chicken Enchiladas

(SCROLL DOWN TO PRINT RECIPE)

Thanks to my sweet sister-in-law Cathy, our family has been making these enchiladas for years! With only a few ingredients, you’ll have dinner ready in no time.

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Chicken Enchiladas Recipe Video:

Ingredients:

  • 2 cups chicken – cooked and diced
  • 10-12 flour tortillas
  • 2 cups cheese
  • enchilada sauce 14 oz can – any flavor, we love the red and green sauce
  • optional: 1 cup sour cream
  • optional: diced green chiles

Enchilada Sauce for Chicken Enchiladas

Method:

Mix together your cooked chicken, 3/4 of your enchilada sauce, and 1 1/2 cup of cheese in a bowl (save the extra sauce and cheese for the topping). Add in any other of the optional extras, like sour cream or dice green chiles.

Add a spoonful or 2 of your mix to the center of the tortilla. Spread it down in a line in the center of the tortilla.

Roll up your tortilla and place it in a baking dish.

Chicken Enchiladas for an Easy Dinner

When all your enchiladas are wrapped, pour the extra sauce over them and sprinkle the cheese.

Make Easy Chicken Enchiladas

Preheat your oven to 350 and bake your enchiladas for 15-20 minutes or until the cheese is melted and starting to brown.

This is such a great meal to make ahead of time, I will often double the recipe and freeze half of it for later. It’s great to make for friends who need an extra meal!

Place your enchiladas into a tinfoil pan uncooked and add a layer of tinfoil to the top.

Chicken Enchiladas Freezer Meal

I like to write on the foil what is inside and the cooking instructions. This makes it helpful if it’s placed in the freezer!

Freezer Meal Chicken Enchiladas

Now it’s ready to give to friends and family in need of a meal. They can read the top and know how to bake it for their dinner!

Chicken Enchiladas
They are so easy to make and everyone loves them. And these chicken dinner enchiladas work so well to make ahead of time, especially if you’re making these for a big family party!
Ingredients
  • 2 cups chicken cooked & diced
  • 10-12 flour tortillas
  • 2 cups cheese
  • enchilada sauce 14 oz can – any flavor we love the red and green sauce
  • optional: 1 cup sour cream
  • optional: diced green chiles
  • Enchilada Sauce for Chicken Enchiladas
Instructions
  1. Mix together your cooked chicken, 3/4 of your enchilada sauce, and 1 1/2 cup of cheese in a bowl (save the extra sauce and cheese for the topping). Add in any other of the optional extras, like sour cream or dice green chiles.

  2. Add a spoonful or 2 of your mix to the center of the tortilla. Spread it down in a line in the center of the tortilla.
  3. Roll up your tortilla and place it in a baking dish.
  4. When all your enchiladas are wrapped, pour the extra sauce over them and sprinkle the cheese.
  5. Preheat your oven to 350 and bake your enchiladas for 15-20 minutes or until the cheese is melted and starting to brown.
Recipe Notes

This is such a great meal to make ahead of time, I will often double the recipe and freeze half of it for later. It’s great to make for friends who need an extra meal! Place your enchiladas into a tinfoil pan uncooked and add a layer of tinfoil to the top. I like to write on the foil what is inside and the cooking instructions. This makes it helpful if it’s placed in the freezer!

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Make-Ahead Chicken Enchiladas for Dinner

More Yummy Mexican Themed Recipes:

Easy Make-Ahead Chicken Enchiladas

14 comments

    1. Yes! I’m so sorry that wasn’t clear. I’ve just updated the recipe to reflect the change to cooked and diced chicken in the ingredients. Thanks for asking this question!

  1. Any hint on quantities or ratios for this dish? I am looking to feed 50 folks and am trying to figure out how much chicken to shred.

  2. Susie – I need to try the green sauce. I always get it at Cafe Rio, so I should try it at home.

    Whitney – The recipe on the back is for Beef enchiladas, but I like to use chicken. I substituted about 9-10 chicken tenders for the 1 lb. of beef.

    Lindsay – I didn’t do the roast yet. I am planning it now for this Sunday’s dinner. I can’t wait to eat it again.

  3. I still make these enchiladas all the time, too (ever since you made these for us 5 years ago). Soooo yummy, and easy!

    BTW, how did the roast turn out? I used regular brown sugar yesterday, instead of dark, and the gravy was just right…

  4. Hey Marie,

    This sounds delicious! I ran out and bought a can and the recipe isn’t on the back:( Soooo, I was wondering how much chicken you use. Thanks so much!

    Whitney

  5. Good job, Merla.

    We haven’t done it in a while, but we used to make a bunch of dishes like this because they are so easy to make and even easier to give away when somebody needs a quick meal because they’ve had a bad day, had a baby, fallen off a ladder or got fired.

    You get the idea!

  6. This is pretty much our Enchilada recipe too…though I usually use the green sauce. I precook and shred the chicken in the crockpot. I think I’ve fed this meal to the missionaries at least twice in the six times we’ve had missionaries over. Oops.

  7. I make these same enchiladas but use whatever Mexican brand enchilada sauce the local store carries. They are usually cheaper and I like the flavor a little better. Also for a change, try swapping out the red enchilada sauce for green. It’s great!

  8. What a good idea. Cathy has learned so much about cooking. Maybe I better try this one, when I have “little” company coming.

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