For a spicier kick, add a pinch of cayenne pepper to the chicken mixture or use a spicier enchilada sauce. Feel free to substitute the Monterey Jack cheese with your favorite cheese, such as cheddar, Colby Jack, or a Mexican blend. To make ahead, assemble the enchiladas up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold. Serve with your favorite toppings such as sour cream, guacamole, salsa, or chopped cilantro.
Norberto Tremblayreichert
Jun 27, 2025I used a spicier enchilada sauce and they were perfect!
Beverly Kemmer
Jun 27, 2025The tortillas were a bit greasy after frying. Next time, I'll try warming them in the microwave instead.
Jonas Ullrich
Jun 25, 2025I added some black beans and corn to the chicken mixture for extra flavor and texture.
Kallie Hellerrippin
Jun 20, 2025My kids are picky eaters, but they devoured these enchiladas!
Juliana Balistreri
Jun 15, 2025Great way to use up leftover rotisserie chicken.
Harmony Ferry
Jun 9, 2025This is my new go-to recipe for enchiladas. Thanks for sharing!
Abigale Dickens
Jun 7, 2025These were so easy and delicious! My family loved them.
Litzy Cormier
Jun 7, 2025Quick, easy, and satisfying. Exactly what I needed for a busy weeknight.