This make-ahead chicken enchilada recipe is super easy to put together- all you need are tortillas, shredded cooked chicken, cheese, and enchilada sauce. I have made this version with homemade enchilada sauce and with canned sauce; the homemade version is less salty but the canned variety works just as well- especially as a time saver.
If you're looking for some delicious recipe ideas, try these tasty recipes that are really good all year long!
Mexican Pork Roast, steak tacos, homemade empanadas, avocado black bean salsa, or our favorite game day guacamole!
This easy make-ahead chicken enchilada recipe is one of my favorite go-to dishes and when you make this, it will become one of your favorites too!
I hate coming home at 5 o'clock and staring into my fridge or pantry trying to figure out what I'm hungry for; I just want to eat. So, when 5 minutes of planning in the morning before heading out the door translate to a dish just waiting to be thrown in the oven and ready by the time I sort through the mail and pour a glass of wine, it makes me happy.
Every day should be like that, right? Right!
Prepare chicken enchiladas ahead
You can prepare this the night before or as I mentioned above, in the morning before heading out the door.
Just cover with foil
and refrigerate until you are ready to make.
It takes only 15 minutes to bake and gives you plenty of time to settle in for a cozy evening.
—-There is a printable recipe at the bottom of this page.—-
Ingredients for Chicken Enchilada Recipe
- Flour Tortillas- Use burrito-size flour tortillas
. These bake well and do not get mushy like a corn tortilla. - Enchilada Sauce- If you have homemade, that's awesome, or if you don't, canned sauce works great.
- Shredded cooked chicken- Leftover chicken is what makes this dish so easy. Rotisserie chicken would be good too.
- Monterey Jack cheese or cheddar work interchangeably, whatever you like. Mix them and use both!
- Jalapeño pepper, diced (optional)- Like a little heat in your dish? Then you will want to add this pepper to the filling!
. These bake well and do not get mushy like a corn tortilla. 
Related Recipes: Easy Chicken Pot Pie, Italian Breaded Chicken, Buffalo Chicken Dip, Chili Lime Chicken Thighs, Crockpot Chicken Chili, Crockpot BBQ Chicken, Crockpot Enchiladas
How to make chicken enchiladas
I really like how this meal can be prepped with leftover chicken and a few pantry ingredients in the morning and baked right before dinner. It tastes like you spent the day in the kitchen!
Place shredded cooked chicken and 2 cups cheese in a mixing bowl
and toss together.
Using measuring cups, divide the chicken and cheese mixture evenly between 6 flour tortillas
.
Fold ends (or sides) in, then roll tightly and place seam side down in a 9×11 baking dish
.
*If making the night before or in the morning, stop here and cover with foil, and place in the refrigerator.
When ready to bake, preheat the oven to 375 degrees.
Pour 2 cans of enchilada sauce
over the tortillas and top with shredded cheese.
Bake uncovered until cheese melts and is heated through.
Serve with salsa, sour cream & cilantro.
So super easy and so delicious!
Helpful Tools & Products
- A glass baking dish like this 9×13 Pyrex dish I found on Amazon is great for this recipe because you can make it ahead and keep it in the fridge, then bake it in the oven and put it right on the table to serve. It's a great dish to have for any recipe.
- Measuring Cups and spoons help to distribute chicken and cheese filling evenly.
- Hot Pad – If you want to put the hot dish right on the table, make sure to put a trivet or hot pad down first so you don't burn your table!
I found on Amazon is great for this recipe because you can make it ahead and keep it in the fridge, then bake it in the oven and put it right on the table to serve. It's a great dish to have for any recipe. 
or hot pad down first so you don't burn your table! I love simple, easy meals and I can't wait to try this 30-minute low-carb Mexican chicken casserole too!
Easy Make Ahead Chicken Enchilada Recipe
Equipment
Ingredients
- 6 Flour Tortillas Burrito size
- 2 cans 10 oz Enchilada Sauce
- 4 cups shredded cooked chicken
- 3 cups Monterey Jack cheese shredded
- 1 jalapeño pepper diced (optional)
Instructions
- Place chicken and 2 cups cheese in a bowl and toss together.
- Divide chicken and cheese mixture between 6 tortillas. Fold ends (or sides) in, then roll tightly and place seam side down in a 9×11 baking dish.
- *If making the night before or in the morning, stop here and cover with foil and place in the refrigerator.
- When ready to bake, preheat oven to 375 degrees.
- Pour 2 cans of enchilada sauce over the tortillas and top with 1 cup of shredded cheese.
- Bake uncovered until cheese melts and is heated through.
- Serve with salsa, sour cream & cilantro.
Nutrition
Updated post: 5/3/20, 11/16/22
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