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Easy Make-Ahead Cheesy Enchiladas

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A quick and comforting make-ahead enchilada recipe perfect for busy weeknights, featuring a melty cheese blend and flavorful sauce.

Ingredients

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  • 2 tablespoons vegetable oil (or olive oil for a lighter option)
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder (mild blend, adjust heat as desired)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups chicken or vegetable broth (low sodium preferred)
  • 1 teaspoon tomato paste
  • Salt and black pepper to taste
  • 3 cups cooked shredded chicken (rotisserie recommended)
  • 2 cups shredded cheese (sharp cheddar and Monterey Jack blend)
  • 1/2 cup finely chopped onion
  • 1 can (4 oz) diced green chilies
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 10–12 soft flour tortillas (8-inch size)
  • About 1 cup additional shredded cheese for topping

Instructions

  1. Make the enchilada sauce: Heat oil in a large skillet over medium heat. Whisk in flour and cook 1-2 minutes until slightly golden.
  2. Stir in chili powder, cumin, garlic powder, and cayenne pepper. Slowly add broth while whisking to prevent lumps.
  3. Bring sauce to a simmer, add tomato paste, salt, and pepper. Cook 5-7 minutes until slightly thickened but pourable.
  4. Prepare filling: In a large bowl, combine shredded chicken, cheese, onion, green chilies, cilantro, cumin, salt, and pepper. Mix well.
  5. Preheat oven to 350°F (175°C) if baking immediately. Pour about 1/2 cup sauce into the bottom of a 9×13-inch baking dish.
  6. Warm tortillas slightly to make pliable. Spoon about 1/3 cup filling onto each tortilla, roll tightly, and place seam-side down in dish.
  7. Pour remaining sauce evenly over rolled tortillas. Sprinkle with remaining shredded cheese.
  8. Make-ahead option: Cover tightly with foil and refrigerate up to 24 hours. When ready, bake covered for 25 minutes, then uncovered for 10 minutes until bubbly and golden.
  9. If baking immediately: Cover with foil and bake at 350°F for 25 minutes. Remove foil and bake an additional 10 minutes until cheese melts and browns slightly.

Notes

Use a trusted brand of tortillas to avoid cracking. Freshly shredded cheese melts better than pre-shredded. Warm tortillas before rolling to prevent splitting. If sauce is too thick, add broth or water to loosen. For gluten-free, use corn tortillas and gluten-free flour blend in sauce. Leftovers taste better the next day. Reheat covered in oven for best texture.

Nutrition

Keywords: enchiladas, make-ahead, cheesy, weeknight dinner, easy recipe, chicken enchiladas, comfort food

Find it online: https://elaraeats.com/easy-make-ahead-cheesy-enchiladas-recipe-for-perfect-weeknight-dinners/