Go Back

Make-Ahead Chicken Enchiladas

Delicious and hearty chicken enchiladas that can be prepared in advance, making weeknight dinners a breeze.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 1 cup black beans Rinsed and drained.
  • 1 cup corn Frozen or canned, drained.
  • 1 cup shredded cheese Cheddar or Mexican blend.
  • 1 cup enchilada sauce Store-bought or homemade.
  • 8 pieces flour tortillas 8-inch size.
  • 0.5 cup sour cream For serving.
  • 1 tablespoon olive oil For sautéing.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, half of the shredded cheese, and half of the enchilada sauce.
  • In a skillet, heat the olive oil over medium heat and sauté the chicken mixture for about 5 minutes until heated through.
  • Warm the flour tortillas in the microwave for about 30 seconds to make them pliable.
  • Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
  • Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
  • Bake in the preheated oven for 20 minutes until the cheese is bubbly and golden.

Notes

These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 2 days before baking. To freeze, wrap each enchilada individually in plastic wrap and store in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) for about 30 minutes if frozen.