Make Ahead Chicken Enchiladas With Corn Tortillas
Are you looking for an easy and delicious Mexican meal that can be made in advance? Look no further than these Make Ahead Chicken Enchiladas With Corn Tortillas! This dish is perfect for busy weeknights or lazy weekends because you can assemble the enchiladas ahead of time and then simply bake them when you're ready to eat. Plus, the use of corn tortillas makes this recipe gluten-free!
The Ingredients
The first step in making these delicious enchiladas is gathering all of the necessary ingredients. Here's what you'll need:
- 2 cups cooked and shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 8-10 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
Make sure to have all of these ingredients on hand before you start making the enchiladas.
The Preparation
Now that you have your ingredients, it's time to start preparing the enchiladas. Here are the steps:
- Preheat your oven to 375°F.
- In a mixing bowl, combine the shredded chicken, black beans, corn, salsa, sour cream, cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
- Warm the corn tortillas in the microwave or in a dry skillet for a few seconds to make them more pliable.
- Spoon the chicken mixture onto each tortilla and roll it up tightly.
- Place the enchiladas seam side down in a baking dish. Pour the enchilada sauce over the top of the enchiladas and sprinkle with shredded cheddar cheese.
- Cover the baking dish with foil and bake for 25-30 minutes or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes to brown the cheese on top.
- Remove from the oven and let the enchiladas rest for a few minutes before serving.
That's it! You now have a delicious and convenient meal that can be made ahead of time.
Make Ahead Tips
If you're making these enchiladas ahead of time, there are a few things to keep in mind:
- You can assemble the enchiladas up to two days ahead of time and store them in the refrigerator until you're ready to bake them.
- When you're ready to bake the enchiladas, remove them from the refrigerator and let them come to room temperature for about 30 minutes before baking.
- You may need to add a few extra minutes to the baking time if the enchiladas are cold from the refrigerator.
- You can also freeze the assembled enchiladas for up to three months. When you're ready to bake them, let them thaw in the refrigerator overnight and then follow the baking instructions.
Conclusion
These Make Ahead Chicken Enchiladas With Corn Tortillas are a delicious and convenient meal that everyone will love. Whether you're cooking for your family or entertaining guests, this recipe is sure to be a hit. Plus, with the ability to make the enchiladas ahead of time, you can spend less time in the kitchen and more time enjoying your meal!