Some evenings, the thought of cooking from scratch feels overwhelming. That’s when this recipe comes to the rescue. The beauty of these make ahead chicken enchiladas verde lies in how they let you do most of the work early, freeing you up to relax or tackle other tasks before dinner time. As soon as the oven timer dings, your kitchen fills with the vibrant scent of roasted green salsa mingling with melted cheese and warm tortillas—a smell that somehow wraps around you like a cozy blanket.
I remember one weeknight when I was juggling work calls and helping the kids with homework. I’d prepared these enchiladas the day before and popped them in the oven while answering emails. The timer went off just as I closed my laptop, and the rich, tangy aroma pulled me away from the screen. I wasn’t rushing to make dinner; instead, I settled in with a plate of gooey, flavorful enchiladas, the lime wedges brightening each bite. I wasn’t perfect in timing—forgot to set the timer right away—but the dish forgave me, still coming out delicious and comforting.
Why You’ll Love It:
- Prepping ahead means no last-minute scrambling—just pop it in the oven when you’re ready.
- Each bite offers a balance of tender chicken, tangy salsa verde, and melty cheese that feels both fresh and hearty.
- It’s simple—and that’s kind of the point. No fancy steps, just real flavors.
- Leftovers reheat well, making it a reliable option for busy days.
- It’s not the fastest dish to throw together on a whim, but planning ahead makes it a lifesaver.
Even if you’re new to making enchiladas, don’t worry. The tortillas soften nicely with a quick warm-up, and the flavors develop beautifully after some time in the fridge. There’s something so satisfying about pulling a bubbling dish from the oven, especially when you know you made it earlier and relaxed in between.
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Make Ahead Chicken Enchiladas Verde
- Total Time: 55 minutes
- Yield: 6 1x
Description
These make ahead chicken enchiladas verde are packed with tender shredded chicken, tangy green salsa, and melted cheese. Perfect for preparing in advance and baking when ready to serve!
Ingredients
2 cups cooked shredded chicken
2 cups salsa verde
12 corn tortillas
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Lime wedges, for serving
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, combine shredded chicken, 1 cup salsa verde, chopped onion, cilantro, sour cream, cumin, garlic powder, salt, and black pepper. Mix well.
Heat vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds on each side until pliable. Drain on paper towels.
Spread 1/2 cup salsa verde evenly on the bottom of a 9×13 inch baking dish.
Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla, then sprinkle with a little Monterey Jack cheese.
Roll up each tortilla tightly and place seam side down in the baking dish.
Pour the remaining salsa verde evenly over the rolled enchiladas.
Sprinkle the remaining Monterey Jack cheese and all the cheddar cheese evenly over the top.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate if making ahead, up to 24 hours.
When ready to bake, preheat oven to 350°F (175°C) if not already heated.
Remove plastic wrap or foil and bake uncovered for 25 to 30 minutes, or until cheese is melted and bubbly.
Let cool for 5 minutes before serving. Serve with lime wedges.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Kitchen Notes: Using a simple baking dish works just fine here—no fancy equipment needed. If you want to mix it up, try swapping out Monterey Jack for a sharper cheese or adding some chopped jalapeño for heat, but I haven’t tested those tweaks extensively. For serving, a squeeze of fresh lime really lifts the flavors, and a side of black beans or a crisp salad balances the meal nicely. Also, if you’re short on time, you can assemble and bake immediately, though the flavors deepen when chilled overnight.
FAQ:
Can I freeze these enchiladas? Freezing might change the texture slightly, but if you wrap them tightly, it should be okay for up to a month. Just thaw fully before baking.
Can I use flour tortillas instead? You can, though corn tortillas give that authentic texture and flavor.
Is the salsa verde spicy? It’s generally tangy with mild heat, but you can adjust to your taste.
Ready to enjoy a dinner that feels like a warm hug but won’t keep you in the kitchen all evening? Give these make ahead chicken enchiladas verde a try and see how easy comfort food can be.