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Marcie's Make-Ahead Enchiladas
Stuffed with chicken, cheese, an abundance of spices, and topped with homemade enchilada sauce, this recipe will be a family favorite in your home {we promise!}
Prep
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Cook
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Total
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Serves
Yields 10 enchiladas
Instructions
- 01
Heat oil in medium saucepan over medium high-heat until hot and simmering, but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- 02
Add garlic, chili powder, coriander, cumin salt and sugar.
- 03
Cook, stirring constantly, until fragrant, about 30 seconds.
- 04
Add chicken and cook, stirring constantly until coated with spices, about 30 seconds.
- 05
Add tomato sauce and ¾ cup water, stir to separate chicken pieces.
- 06
Bring to simmer, then reduce heat to medium-low.
- 07
Simmer uncovered, stirring occasionally until chicken is cooked through and flavors have melded, about 8 minutes.
- 08
Pour mixture through a medium-mesh strainer into a medium bowl, pressing on chicken and onions to extract as much sauce as possible.
- 09
Set sauce aside.
- 10
Transfer chicken mixture to large plate, freeze for 10 minutes to cool.
- 11
Combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
- 12
Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
- 13
Spoon desired amount mixture into tortillas, laying flat.
- 14
Begin rolling tortilla from the corner to the middle, to the other rounded edge.
- 15
Place in medium-to-large baking dish.
- 16
Continue rolling filled tortillas until all mixture is gone.
- 17
Using a ladle or large spoon, spoon sauce mixture over rolled tortillas.
- 18
Sprinkled cheese over dish.
- 19
Cover baking dish with foil.
- 20
Baking enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes.
- 21
Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
Variations & swaps
Substitutions + Additions for Enchiladas
- If you’d like to change up the flavor profile of your enchiladas, or prefer to swap out an ingredient or two, consider these substitutions and additions:
- Add in black beans
- Swap out red enchilada sauce for green enchilada sauce
- Top the enchiladas with fresh, chopped cilantro
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