For an extra layer of flavor, consider adding a pinch of cumin or garlic powder to the soup mixture. To prevent the tortillas from tearing, warm them slightly in a dry skillet or microwave before filling. Feel free to experiment with different types of cheese, such as cheddar, Colby Jack, or a Mexican blend. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add about 10-15 minutes to the baking time. Add a can of drained and rinsed black beans, corn, or bell peppers to the chicken mixture for extra texture and nutrients. For a spicier kick, use a hotter picante sauce or add a pinch of cayenne pepper to the sauce mixture.
Kip Boyer
Jan 28, 2025My kids are picky eaters, but they devoured these enchiladas. A definite win!
Adolf Bashiriandeckow
Sep 7, 2024I added some black beans and corn to the filling and it was delicious! Thanks for the great recipe.
Frankie Marks
Jul 16, 2023I've made these several times now, and they always turn out great. I sometimes use rotisserie chicken to save time.
Willie Hegmann
Nov 29, 2021These were so easy to make and everyone loved them! I will definitely be making these again.