If you'd rather reheat individual servings, enchiladas in small microwave-safe containers can be zapped in the microwave for 2-3 minutes or reheated in a toaster oven for 10-15 minutes.Įat up: Serve the enchiladas with sour cream, guacamole, and/or salsa. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. Heat the enchiladas: If you're feeding the whole family or a crowd, the enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in.
Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing. To freeze the enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Store the enchiladas: To keep the enchiladas up to 2 days in the refrigerator, tightly cover the pan with foil before storing. In a large bowl stir together ¼ cup of the salsa, the sour cream, chicken and ¼ cup of the cheese in a large bowl until well combined. Spread ½ cup of the salsa verde in the bottom of the baking dish. Bake for 15-20 minutes, until the cheese is melted and bubbly. Spray a 9-inch square baking dish with nonstick cooking spray. Pour the remaining enchilada sauce evenly across the top of the tortillas, then top with the remaining cheese. Roll and bake: Starting at one end of the pan, roll the tortillas up so the seamed side of each tortilla is face-down in the pan. Drizzle about 1 tablespoon enchilada sauce over the filling. Sprinkle about 1 tablespoon shredded cheese over the bell pepper. Divide the diced bell pepper evenly between the tortillas, sprinkling the pieces on top of the chicken. (Make sure your pan is also freezer-safe if you plan to freeze the finished dish.) Line the tortillas up crosswise in the pan, folded open like taco shells for easy filling.įill the enchiladas: Scoop about 1/2 cup of cooked chicken into each tortilla. Step 3 Transfer chicken to a cutting board and slice into cubes. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Step 2 Heat oil in a nonstick skillet over medium heat.
Pour about 1/3 of the can of enchilada sauce into a 9-by-13-inch casserole pan. Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare the pan and tortillas: Preheat the oven to 400 degrees F.
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