3.3
(550)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Make-ahead chicken enchiladas
Step 3
Make ahead:
Step 4
Prepare the pan and tortillas: Preheat the oven to 400 degrees F. Pour about 1/3 of the can of enchilada sauce into a 9-by-13-inch casserole pan. (Make sure your pan is also freezer-safe if you plan to freeze the finished dish.) Line the tortillas up crosswise in the pan, folded open like taco shells for easy filling.
Step 5
Fill the enchiladas: Scoop about 1/2 cup of cooked chicken into each tortilla. Divide the diced bell pepper evenly between the tortillas, sprinkling the pieces on top of the chicken. Sprinkle about 1 tablespoon shredded cheese over the bell pepper. Drizzle about 1 tablespoon enchilada sauce over the filling.
Step 6
Roll and bake: Starting at one end of the pan, roll the tortillas up so the seamed side of each tortilla is face-down in the pan. Pour the remaining enchilada sauce evenly across the top of the tortillas, then top with the remaining cheese. Bake for 15-20 minutes, until the cheese is melted and bubbly. Cool to room temperature.
Step 7
Store the enchiladas: To keep the enchiladas up to 2 days in the refrigerator, tightly cover the pan with foil before storing. To freeze the enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing.
Step 8
Chow time: Reheat and serve
Step 9
Heat the enchiladas: If you're feeding the whole family or a crowd, the enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350˚F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. If you'd rather reheat individual servings, enchiladas in small microwave-safe containers can be zapped in the microwave for 2-3 minutes or reheated in a toaster oven for 10-15 minutes.
Step 10
Eat up: Serve the enchiladas with sour cream, guacamole, and/or salsa.
Your folders
cooking.nytimes.com
4.0
(446)
Your folders
foodnetwork.com
4.6
(17)
30 minutes
Your folders
allrecipes.com
5.0
(6)
40 minutes
Your folders
bettycrocker.com
4.5
(6)
Your folders
makeaheadmealmom.com
Your folders
rachaelraymag.com
Your folders
tasteofhome.com
4.9
(19)
15 minutes
Your folders
cooking.nytimes.com
4.0
(1.2k)
Your folders
12tomatoes.com
4.5
(113)
Your folders
letsdishrecipes.com
4.4
(521)
1 hours
Your folders
tasteofhome.com
4.9
(26)
10 minutes
Your folders
foodnetwork.com
30 minutes
Your folders
culinaryhill.com
5.0
(70)
50 minutes
Your folders
bakedbree.com
4.6
(29)
Your folders
tasteofhome.com
4.2
(9)
Your folders
theplantbasedschool.com
5.0
(1)
Your folders
tasteofhome.com
4.2
(9)
Your folders
thepioneerwoman.com
3.7
(3)
Your folders
cafehailee.com
4.9
(15)