Today’s Weeknight Chicken Enchiladas take just a little effort to put together and they’re packed with flavor. You can have them tonight or prep and assemble everything and have for dinner tomorrow or later in the week. Make the filling with any leftover cooked and shredded chicken. A grocery store rotisserie chicken works great.
The traditional way to prepare enchiladas is to make your own sauce from scratch, dipping the corn tortilla in the sauce to make them pliable. To save time, you can warm them in the microwave in batches and spoon the sauce directly on the tortilla before adding the filling. You also can assemble the enchiladas the night before and refrigerate them. Just don’t put the final sauce and cheese on them; do that just before baking.
These can be assembled and frozen. Place a bit of sauce in the bottom of a foil pan. (You can also freeze them in smaller portions.) Sprinkle the cheese on or wait until you’re ready to bake them. Cover the enchiladas with plastic and then with foil or place in a large freezer bag. Freeze for up to two months.
To bake, remove the foil and plastic. Add the cheese if you didn’t add before freezing and spoon on the sauce. Cover with foil and bake at 350 degrees until the enchiladas are completely heated through, about 25 minutes. The pico de gallo is purely optional. You can top these with your favorite salsa or a drizzling of hot sauce or taco sauce.