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Chicken Enchiladas

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My favorite chicken enchilada recipe is easy to make, customizable with your favorite fillings, and made with my favorite homemade enchilada sauce. It’s always a crowd fave, and perfect for meal prep and freezing too!

Chicken Enchiladas

Say hello to my all-time favorite chicken enchiladas. ♡

This chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009. And now, more than a decade later, it still continues to be one of the recipes I make most often for dinner here in our house — and one of the recipes that our readers make most often too! I’m so happy you all continue to enjoy it!

For those of you who are new to this recipe, these Tex-Mex style chicken enchiladas are easy to make with a basic filling of sautéed chicken, green chiles, onions, beans and shredded cheese. Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings. But I have to say that the real magic of this recipe lies in the homemade red enchilada sauce that brings it all together. This red enchilada sauce only requires a few extra minutes of prep time, but the flavor that it adds to these enchiladas is major. Sooo much better than the canned stuff!

I’m also a big fan of these homemade chicken enchiladas because they are easy to make ahead (perfect for meal prep), the leftovers freeze beautifully (which is why I usually go ahead and make a double batch while I’m at it), and they are also a wonderful meal to pack up and bring to friends who may be in need of some cozy comfort food (another good reason to make and freeze a second batch ♡). This recipe can also easily be adapted to be gluten-free or customized with your choice of protein, beans or cheese. And if you’d really like to make the prep quick and easy, I’ve included a few additional time-saving shortcuts below too.

Bottom line, these chicken enchiladas have been one of my go-to recipes for years and years, and they are always a hit when we serve them to friends and family. So if you have yet to give this recipe a try, I say that it’s time we make some enchiladas together!

Chicken Enchilada Recipe | 1-Minute Video

Enchilada Sauce Recipe

The History of Enchiladas

We have the rich food traditions of Mexico to thank for bringing enchiladas to the world. ♡ Historians believe that the origins of enchiladas actually date back to Aztec times, when the tradition of rolling or folding food into corn tortillas is believed to have begun. (The word enchilada is derived from the Spanish verb enchilar, which means “to season with chili.”)

In the centuries and decades since, dozens of different varieties of enchiladas have become traditional in different regions around Mexico, as well as in various nearby countries in Latin America (such as Costa Rica, Honduras, Nicaragua and Guatemala). And of course, they have also become wildly popular in the United States as well, especially in New Mexican and Tex-Mex cuisine.

This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce. But if you are looking to try authentic Mexican-style chicken enchiladas, I would encourage you to consider this traditional recipe. So many delicious enchilada recipes to try!

Step by Step of How To Make Chicken Enchiladas

Chicken Enchilada Ingredients

Before we get to the full recipe below for how to make chicken enchiladas, here are a few notes about the ingredients you will need to make this easy chicken enchilada recipe…

  • Chicken: I typically sauté diced boneless skinless chicken breasts for the enchilada filling. But feel free to use pre-cooked chicken (such as a shredded rotisserie or any leftover diced/shredded baked chicken) if you would like to save some prep time.
  • Onion and diced green chiles: White, yellow or red onion will work for the enchilada filling sauté. Then I always like to add in a can of diced green chiles too for extra flavor.
  • Beans: I typically add a can of black beans or pinto beans to the filling for extra protein. But white beans, lentils or chickpeas would also work well here.
  • Tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but I typically use flour tortillas (which are more commonly used in Tex-Mex and American-style enchiladas) since they are much easier to roll. That said, just about any style of tortillas will work in this recipe.
  • Cheese: I most often use either Asadero, Pepper Jack, or a Mexican-blend of shredded cheese for these enchiladas. But feel free to use any type of shredded cheese that you love best.
  • Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
  • Enchilada sauce: Finally, you can use any type of enchilada sauce that you prefer for this recipe, but I highly recommend using my favorite homemade enchilada sauce! It only takes a few extra minutes to prep and can simmer on the stovetop while you prepare the rest of the enchiladas. It’s made with simple ingredients that you likely already have in your pantry (oil, flour, a handful of spices, and chicken stock). But most importantly, it’s incredibly delicious and tastes a million times better than the store-bought canned stuff. Thousands of our readers have made and loved it over the years, so I highly recommend giving it a try!

Homemade Enchiladas Unbaked In Pan

Chicken Enchilada Recipe Variations

As I mentioned above, this chicken enchilada recipe is incredibly flexible, so please feel free to customize it however you would like! For example, feel free to…

  • Use corn tortillas: To make Mexican-style enchiladas, use corn tortillas (homemade or store-bought) in place of flour tortillas. Since corn tortillas are typically smaller, you will likely need to use nearly double the quantity of tortillas. (Just arrange them in the pan however you’d like.) Then to bring out that toasty corn flavor and prevent the corn tortillas from tearing, I recommend either flash-frying the tortillas for about 10 seconds per side in a skillet that has been lightly drizzled with oil. Or alternately, you can just dip the tortillas briefly in the warm enchilada sauce before rolling them up.
  • Use green enchilada sauce: Instead of red enchilada sauce, try making green chicken enchiladas with my homemade green enchilada sauce recipe. It’s also very simple to make and brings the most delicious savory green chile flavor to this dish.
  • Use a different protein: I most often make these enchiladas with chicken, but they would also be delicious with ground or shredded beef, shredded pork (especially carnitas), shrimp, or any other protein that you prefer.
  • Use different beans: As I mentioned above, white beans, lentils or chickpeas would also work well here in place of pinto or black beans.
  • Make vegetarian enchiladas: To make these vegetarian enchiladas, simply omit the chicken and replace it with veggies (such as roasted cauliflower, zucchini, bell peppers, etc), extra beans, or any other vegetarian fillings you prefer. To make vegan enchiladas, use a vegetarian filling as well as vegan cheese.
  • Make gluten-free enchiladas: To make gluten-free enchiladas, use gluten-free corn or flour tortillas. And also be sure to use a 1-for-1 gluten-free flour blend (in place of all-purpose flour) in the homemade enchilada sauce recipe.

Easy Chicken Enchiladas with Cheese

What To Serve With Chicken Enchiladas

Looking for some recommendations for side dishes to round out your meal? Feel free to check out our Mexican recipe archives for inspiration, or consider some of these favorite recipes…

Easy Chicken Enchilada Recipe

More Favorite Enchilada Recipes

Looking for more awesome enchilada recipes to try? Here are a few of my faves…

Best Chicken Enchiladas

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Chicken Enchiladas

Chicken Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 701 reviews
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Description

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.


Ingredients

Scale
  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 (4-ounce) can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Instructions

  1. Prep oven and enchilada sauce. Preheat oven to 350°F.  Prepare your enchilada sauce.
  2. Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
  3. Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  4. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Transfer the baking dish to a wire baking rack.
  5. Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!


Notes

Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.

Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.

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2,055 comments on “Chicken Enchiladas”

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  1. Found via Pinterest, and made these enchiladas (and the sauce) tonight. Delicious — especially the sauce! We paired with a few margaritas, and were so pleased with the results. Thank you for the tasty recipe!

  2. very good

  3. These turned out awesome. I added the suggested amount of chile powder and then two tables spoons of Siracha powder. Yummy yummy. Oh, and did I mention this was the first meal I’ve cooked for my new guy and his friends so it’s awesome they liked it. Huge hit all around!

    • Thank you, Elise! We’re so thrilled these were a hit with your fella and his friends! : D

  4. I liked this recipe because it REALLY had most of the ingredients that I already had in my cabinets.  Thanks you for sharing!.  

  5. I’m going to try this today!
    Do you think i could add or replace beans with avocado?

  6. I made these tonight and liked them; however, the tortillas were a little doughie.  Maybe I should try corn tortillas instead of flour?

    • Sure, you’re welcome to try corn tortillas instead of flour. I love them both, but find that the flour tortillas generally roll up more easily into enchiladas. Enjoy!

  7. I made this twice and it is so good. I put the sauce right on top of the shredded white meat chicken. The sauce is what makes this recipe and it’s so easy. I think it needs five or ten minutes more cooking time but I do put a lot of chicken in each enchilada. My husband loves this and it is better the next day.

    • Thanks for sharing Karen, we’re so happy these were a hit with you and your husband!

  8. AWESOME recipe!! My only suggestion is to back off of the salt in the sauce. Also I used Rotel tomatoes instead of the chilis. Will be a forever family favorite!!

  9. Made this tonight, was wonderful. Thank you for sharing.
    Left out all salt, and only put 3 Tlbs of chili powder in red sauce ( I am a wimp) This will go on the make again list.

  10. I made your Enchiladas with the special sauce. Those were the best enchiladas I have ever made. I added 1 can of olives. I diced the olives and mixed them with the cheese. I took some photos, but I am not sure how to hash tag them. Thank you for the great recipe

    • That’s awesome Ken, we’re happy to hear that! Do you follow gimme some oven on Instagram? (The handle is:gimmesomeoven) you can just tag us on there, or on Twitter! :)

  11. OMG! These were AMAZING!!  My husband is a huge Mexican food fan, and this was my first time making enchiladas.  Followed the recipe to a T, and it was just perfect!! Of course, I made the sauce from scratch which was not only easy but to die for!!  Gosh, that sauce!! My husband said that these are restaurant quality :) thank you for a fabulous recipe that I will use for many years to come!

    • Thanks Dana! We’re so happy these were a hit with your husband as well, what a nice compliment! :)

  12. Update: made recipe with leftover pulled pork butt and pinto beans . was delish. Could the red sauce be made ahead and froze or canned?

    • Thank you Kandace, that’s awesome! And yes, you can make the red sauce ahead to freeze or can.

  13. Where is the sauce recipe? I can’t seem to find it on the page? Help! I want to make these tomorrow! :)

    • Hi Tina, there are links to the sauce recipe both in the post and in the ingredients, and they are working for us. But here is the link again — we hope you enjoy!

  14. Can I make thesense ahead of time like the night before?  They look great!

  15. Anyone know if this can be made ahead of time?

    • Hey Marilyn! We think it’s fine if you assemble them (without the sauce and cheese on top, so they don’t get soggy) and leave them in the fridge (covered tightly with plastic wrap) for up to a few hours before baking, but if you plan on doing this more in advance, I would just assemble them (again, without the sauce and the cheese), and freeze them, then add the sauce and cheese and bake them (you’ll just need to allow an extra 30-40 min. of baking time at least). Otherwise, I’m afraid if you let them sit unbaked in the fridge for too long, the tortillas will dry out. I hope this all makes sense/helps. Good luck, and we hope you enjoy!

  16. I made these about 5 times already and I will never go back to any other enchilada recipe. The first time I tried this, I bought he can enchilada sauce just in case this wasn’t up to par. I’ll tell you, I did a family taste test to see which one as better. Every single person said this sauce was amazing. The can tasted so watered down and flavorless, I couldn’t imagine this is what I’ve been using all these years. I will never go back….. Ever. As I’m writing this I have another batch on the stove to let my dad try, he will go crazy over this. Can wait to “gimmie some oven” so I can eat

    • Thank you Justin, that’s so nice to hear! We’re really happy you and your family like these so much! :)

  17. I made these enchiladas and the sauce a few months ago…This recipe was a HUGE hit with my husband and 2 year old little girl! So simple and SO delicious! Somehow, we forgot all about this recipe until my husband requested these for dinner tonight! So glad he remembered! I saved this recipe so we won’t forget again! So excited to make these again tonight! :)

    • Thanks Lane, that’s so nice to hear! We’re glad these were a hit with your husband and your little one – that’s impressive! Thanks for giving the recipe a try, and for your sweet comment! :)

  18. Yes, they were ‘the best’!  I left out the beans and doubled the sauce.  Just noticed you are from KC!!!  I’ve lived in the KC area for 30 years.  I sure will try more of your recipes.  What a find !

  19. I am from New Mexico and have a passion for Enchiladas, Chili Rellenos, Rice, Chili Con Queso (real) and authentic
    tortilla chips … basically anything native of NM …
    I am anxious to try your Enchilada Sauce recipe …. and regarding the Enchiladas…I have never used flour tortillas in making
    Enchiladas,,,always used corn tortillas…which is our preference.  
    I have a recipe book from an old restaurant north of Santa Fe, from which I gained an awesome Chili Con Queso recipe.
    If you are interested in same, I will be happy to share.  This recipe is over 50 yrs old and is, often, requested when we attend
    dinner parties.
    THANKYOU FOR YOUR FANTASTIC RECIPES…AM LOOKING FORWARD TO MAKING THE
    TORTILLA SOUP !!
    K.

    • Awesome, hope that you enjoy the enchilada sauce! Feel free to use either corn or flour tortillas, and I hope that you also enjoy the soup. And sure, email me any recipes that you love anytime! I always love finding great new quesos. :)

  20. Just wanted to say I made these tonight, my first ever enchiladas!!! Wow, they were a huge hit, thanks so much for sharing.

    Now in the recipe you mentioned that these can be frozen … What are the steps to freeze and reheat thses? Id love to make a few batches and keep in my freezer for busy nights.

    Thanks!!

    • Thanks Rosie, that’s great to hear! So to freeze and reheat these: We suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). We hope this helps! :)

  21. These are probably the best Enchiladas you will ever make. My favourite recipe and I love the home made Red Suace. The only thing I do is add 150 grams of cream cheese to the chicken mixture store it in while still hot. Try this it is really a good addition to a first class recipe and makes the enchilada extra creamy.

    • Thank you Ian, what an amazing compliment! We’re so glad you enjoyed these! Also, thanks for sharing the tip on the cream cheese, that sounds like a delicious addition!

  22. Hello! :) My husband normally is into enchiladas made with corn tortillas… do you think these would be just as good with corn instead of flour? I’m a super non-experienced cook… so that may sound like a dumb question hehe. Hoping to have this all ready for him when he comes home from work today! Looks amazing!

    • Hi Shanti! Yes, these would work just fine (and still be very yummy) with corn tortillas instead of flour. Not a dumb question at all! We hope you guys enjoy these. :)

  23. I have attempted to make enchiladas in the past with no success. Thought I would try again as I love them and this recipe looked great and easy. It was delicious, really really great. My husband doesn’t usually like enchiladas but he loved these as much as I did. One question, I saw that you like to freeze them-do you freeze them before or after you have baked them?Thanks so much for my new favorite recipe :)     
    Susan

    • Thank you Susan, that’s so nice to hear! For freezing, we suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). We hope this helps!

  24. The recipe was easy to follow and I used the homemade enchilada sauce recipe; however, I’m from Texas and this enchilada sauce is nothing like anything served there. The recipe mentions it came from New Mexico so this is just a warning from those in Texas, don’t expect anything that you’re used to in terms of enchilada sauce. The sauce was good but not my cup of tea and I wouldn’t make it again.

    • Hi Anna! Yes, it’s definitely a little different than some Tex-Mex sauces, so I understand if it wasn’t quite what you were expecting. Thanks for giving it a try though!

  25. My family loves all Mexican foods but my husband is funny about enchiladas, however, I thought I would give this a try one night for dinner. The result? Empty plates, full bellies and happy husband! Thank you so much for this recipe. I know that it will be a staple in our house. With school just about to start I’m looking for freezer meals; do you think the enchiladas would freeze well?

    • Thanks Kim, we’re so happy to hear that! For freezing, we suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely).

  26. Your recipe sounds great. Since, I have started making my enchilada sauce I have not purchased any canned sauce. These may be the best enchiladas ever. But, they need to be enchiladas first, not oven baked burritos. You need to lose the flour tortilla and use corn tortillas. It makes a big difference in taste, and authenticity.

  27. Hi, have you ever tried freezing these either before or after baking? 

    • Hi Melissa! For freezing these, we suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). If you’d prefer to freeze them after baking them, just make sure they’re completely cooled down, and well covered with a lid or layer of saran wrap and foil. We hope that helps, and that you enjoy!

  28. Since the trip my husband and I took to Santa Fe, NM, I have been searching for a really good Chicken Enchilada recipe.   I came across this one and just made it for the second time.   It was even better the second time!  It really is the best Chicken Enchilada recipe I have come across.   Thank you so much for sharing it.    I have shared it with family, friends and neighbors and they agree – it is awesomely delicious!    The home made Enchilada Sauce makes the difference and is well worth the little extra time to make and incorporate into the recipe.     Awesome sauce!     We do garnish with the cilantro and a little sour cream – yum!

  29. I’ve tried several chicken enchilada recipes and yours is by far the best!  My husband actually ate five!  Will be checking in for more recipes.

    • Thank you JoAnn, you are too sweet! We’re so happy you and your husband are fans!

  30. I made this dish last week, and my husband hasn’t stopped raving about it. He and I agree that it’s much better than our favorite Mexican restaurant! And we live in the Detroit area, so that’s a high standard. Didn’t change a thing, and will be a go- to recipe! Thanks for posting.

    • That’s so sweet Pam! We appreciate you sharing such a nice compliment, and are thrilled your husband is a fan of these enchiladas! :)

  31. What size is ‘large’ tortillas? Burrito size? Fajita size? These sound wonderful and I just made the sauce – you win! Much better than canned.

    • Hi Marguerite! The large, burrito size tortillas. We’re so glad you enjoyed the enchilada sauce!

  32. omg this was amazing. i have never had enchiladas before but it is something i have always wanted to try amd make as well. omg i cant wait to make these again. i think next time i will try with beef amd another with refried beans. the sauce was also amazing!!!!!! thank you for the recipe!!

  33. Could I make this a freezer meal? And if so, would you by chance know the process? Thanks a lot!

    • Hi Rebecca! Sure, you can assemble them (without the sauce and the cheese), and freeze them, then add the sauce and cheese and bake them (you’ll just need to allow an extra 30-40 min. of baking time at least). Or, you can assemble and bake them completely, allow them to cool completely and then freeze. We recommend the former freezing method though! We hope this helps, and that you enjoy them!

  34. This might be a funny question, but could you just microwave these for the final step, since all the individual ingredients are precooked?

    Also, how does this freeze?

    • Hi Michelle! Sure, you could microwave these at the end, but I do love how the oven crisps up the edges of the tortillas while baking. Still, totally up to you. Enjoy!

  35. If I freeze this, how long would it need to cook in the oven?

    • Hey there! These will probably need an extra 30-40 minutes of baking time (it should be bubbling and the top should be golden brown when it’s done). We hope this helps!

  36. Love, love, LOVE these! Made them today with the sauce and dee-lishious! My son and I devoured them, I did add sme cayenne and a bit of chipotle sauce for heat..we love hea..DEFINITELY will make these again! Thank you so much for the recipe! 

  37. I’m not much of a fan of enchiladas but I came across this recipe, had the ingredients, so decided to make it. They are so yummy! And easy! This will be a go to dinner in our house from now on. And what a great dish for a potluck! Thanks for the recipe!

  38. Hi Hayley,
    I was wondering what diced green chillies you use? I am in Australia and not sure which ones to get!
    Thanks :)

  39. Thanks for the recipe. The sauce was SO GOOD. I made the enchiladas as well and really enjoyed them. I did think they benefited from some fresh salsa on top, and next time I would add some more heat for our personal tastes, but it’s a great recipe that I’ll make again.

  40. This is a fabulous recipe! Easy-to-follow steps with ingredients that aren’t pricey. Followed the recipe exactly as is – just added a few diced tomatoes and scallions on top after removing from the oven to add a bit more flavor and to add a little pizzazz to the appearance. The first time I made the enchilada sauce from scratch and it was great. The second time I was making this after a long day of teaching high school biology, so I just grabbed a can of the pre-made stuff at Wegman’s. I’ll be honest – it tasted just as good after it had time to bake up in the oven! Thank you so much for this recipe! :)

    • Thank you Valerie, we’re happy to hear you love it! Thank you for taking the time to share with us. :)

  41. can you use corn tortillas?

  42. Anyone know if you cam make this freeze it and bake it a week or 2 later?

    • Hi Natasha! Yes you can freeze these. Just leave off the sauce and cheese on top until right before you bake. When you bake them, you’ll just need to allow an extra 30-40 min. of baking time at least. They should be nice and bubbly and golden brown when they’re done. We hope this helps!

  43. Just wondering–do you know the nutrition facts for a serving of these? Specifically calories?

    • Hi Jessica! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  44. Can these be made the day before?

    • You mean made the day before, but not baked? We think it’s fine if you assemble them (without the sauce and cheese on top, so they don’t get soggy) and leave them in the fridge (covered tightly with plastic wrap) for up to a few hours before baking, but if you plan on doing this more in advance, we would just assemble them (again, without the sauce and the cheese), and freeze them, then add the sauce and cheese and bake them (you’ll just need to allow an extra 30-40 min. of baking time at least). Otherwise, we’re afraid if you let them sit unbaked in the fridge for too long, the tortillas will dry out. We hope this all makes sense/helps. Good luck, and we hope you enjoy!

  45. Made these tonight with the home-made sauce, what a GREAT hit in our house!  Added only a little extra chili powder, and the sauce was delicious!  I think I need to double it for next time!

  46. Smelled And tasted delicious, bu

  47. I made these and they were good EXCEPT, they were mushy! Next time I will use corn tortillas. And also, I had canned red enchilada sauce so I used that but 1 can was too dry, I used 2 cans. I will try this recipe again and use corn tortillas.

    • We’re glad you enjoyed the recipe, but are sorry the tortillas came out mushy – that hasn’t happened to us before! Corn tortillas are a safer bet though.

  48. Much yum. Much thanks for sharing :-)

  49. Please how to freeze and then how to cook after freezing. Please and thank you.

    • Hi Mary Lee! To freeze these, just assemble them but leave off the sauce and cheese on top until right before you bake. When you bake them, you’ll just need to allow an extra 30-40 min. of baking time at least. They should be nice and bubbly and golden brown when they’re done. We hope this helps, and that you enjoy them!

  50. Sorry, I meant to comment on the enchilada sauce, not the enchiladas! Those would be hard to can…