These enchiladas are soooo good. The best comfort food. Enchilada sauce, chicken, and cheese… all the best flavors right there together in one pan. Enchiladas are a little more work than some of my dishes, since you have to roll them up, but I cook the chicken in the crock pot to save some time. I like to make a pan of enchiladas on Sunday and freeze them when I have a busy week ahead. Then on the day I want them, I just put them in the fridge the night before so they’re thawed and bake like usual. I really like to have something like this for nights I have plans right after work, because my husband can put them in the oven, go off and do his own thing for a while, and dinner is ready when I get home. He and I once got in a fight over the last two enchiladas when I’d made a pan of these. I thought they were for me but he ate them. It was ugly. That’s how good these are.
When I make these, I like to throw an extra chicken breast or two in the crock pot to shred and eat on my lunch salads.
For tortillas, I use corn because when I’ve compared them to flour, they’ve been lower in calories and I prefer the flavor. Flour tortillas are easier to roll, however, and the corn ones will probably split when rolled. I don’t worry about the splitting too much, as it won’t matter a whole lot once it’s baked. When comparing corn and whole wheat tortillas, the nutrition seems to be an apples and oranges comparison- they each have their own benefits, so choose which one is best for you. White flour tortillas aren’t anywhere near as nutritious as corn and whole wheat, so I never buy them. For the cheese, I use Irish Kerrygold cheese, as it is grass-fed, known to contain omega-3 fatty acids, and is generally considered healthy by nutritionists.
White Chicken Make-Ahead Enchiladas
- 1 lb boneless, skinless chicken breast
- 1/2 packet Hidden Valley Ranch dressing mix
- 3 cups chicken broth
- 10- 6 inch corn or wheat tortillas
- 2- 10 oz cans green enchilada sauce
- 3 cups shredded cheddar, Monterrey jack, Mexican blend or crumbled queso fresco cheese, divided
- Ranch dressing of your choice for serving, if desired
Place chicken breast, chicken broth and ranch dressing mix in crock pot and cook on high for 3-4 hours or until chicken is no longer pink in middle. Remove chicken from crock pot and using two forks, tear chicken to shreds, and mix with 1 cup cheese. Spray 9×13 casserole dish with cooking spray. Roll 1/4-1/3 cup chicken and cheese mixture into each of the tortillas and place in casserole dish. Pour enchilada sauce over the rolled tortillas. Sprinkle cheese evenly over the top. At this point, you can either cover and freeze or bake.
If freezing: cover the dish with a freezer-proof cover. The night before you want to cook, place dish, still covered, in fridge. Cover dish with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake another 15 minutes until cheese is browned and bubbly and enchiladas are heated through.
If baking: Cover dish with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake another 15 minutes until cheese is browned and bubbly and enchiladas are heated through.