What is better than taco Tuesday? A make ahead taco Tuesday dinner!! Enchiladas are one of my favorite make ahead dinners. I have a bunch of other enchilada recipes and have recently been experimenting with making this a make ahead dish. Because it is just the two of us, I split the recipe between two dishes so we can eat one and freeze the other for another night. I bake the one dish and cover the other dish in plastic wrap (to prevent freezer burn) and cover with foil. I place an orange slice on one side of the dish to indicate which side to serve from. Place all the enchiladas in the same direction. There is nothing worse that having that all filling ooze from the tortilla when transferring to a plate.
When making these enchiladas for the freezer, be sure to wait to add cheese until ready to bake. Do not add before freezing. I freeze them in a disposable aluminum dish. I buy a multi-pack from Costco to keep these on hand. This allows the dish to go directly from the freezer to oven and heat evenly. I froze this once in a ceramic baking dish and it required much more time in the oven. This is a win win for me; less cooking time and no clean up!
Make Ahead Enchiladas
- 2 tbsp olive oil
- 2 Large Chicken breasts or replace with shredded rotisserie chicken
- 1/2 yellow onion diced
- 1/2 cup frozen corn
- 1 can diced green chiles
- 1 can red enchilada sauce
- Mexican cheese blend
- sour cream
- 1 can Green enchilada sauce
- 10 flour tortillas
- salt and pepper
- 1/2 cup Sour Cream
- Juice from 1/2 Lime
- 1 tbsp chopped cilantro
- Preheat oven to 350
- Coat chicken breasts in olive oil and season with salt and pepper
- Bake for 35-40 minutes. Let rest for 10 minutes and shred with a fork
- In a large skillet, heat olive oil over medium heat
- Add onions until translucent, add green chiles, chicken, and corn. Cook for 4-5 minutes
- Add red enchilada sauce, sour cream and 1/4 cup cheese. stir to coat the chicken mixture
- In a baking dish, coat the bottom with a layer of green enchilada sauce
- Assemble the enchiladas with a mixture of the filling. Do not overfill, you want to make sure there is some overlap on the rolled tortilla.
- Orient all of the rolls with the closure down and in the same direction (this makes getting them out way easier).
- Top with a thin layer of the enchilada sauce and a light layer of shredded cheese.
- Bake for about 10 minutes to melt the cheese and heat through. Top with Cilantro Crema
- In a small food processor, pulse together sour cream, cilantro and lime juice
Make Ahead Instructions
- Enchiladas can be frozen after assembling. Wait to top with cheese until ready to bake. Cover tightly with plastic wrap and aluminum foil.
- To bake preheat over to 350. Remove plastic wrap and recover with aluminum foil. Bake covered for 30 minutes. Remove foil. Bake uncovered for 10-15