Skip to content


Your shopping cart is empty

Article: Marcie's Make-Ahead Enchiladas Recipe

Marcie's Make-Ahead Enchiladas Recipe

Marcie's Make-Ahead Enchiladas Recipe

Host your nearest and dearest this season for a flavor-filled fiesta with this enchilada recipe! Stuffed with chicken, cheese, an abundance of spices, and topped with homemade enchilada sauce, this recipe will be a family favorite in your home {we promise!} This dish not only delights guests, but also saves you precious time in the kitchen.  


Why We Love Make-Ahead Enchiladas 


We love make-ahead enchiladas not only because they’re delicious, but because they feed large quantities of people and can be made ahead of any gathering. These enchiladas are a busy cook's dream, allowing you to prepare them in advance for easy weeknight dinners, as a take-with you dish for traveling for the weekend, or for entertaining with your nearest and dearest.  


A Few Key Ingredients for Make-Ahead Enchiladas




  • Boneless, skinless chicken thighs – The slightly higher fat content in chicken thighs helps to carry the flavors of the spices throughout the whole dish.  
  • Coriander – Also known as dried cilantro, coriander adds the nutty and citrusy flavor that fans of fresh cilantro know and love, but in dried and ground form.  
  • Sharp cheddar cheese - This type of cheese adds a sharp, tangy, and rich flavor to the enchiladas.  


Marcie’s Make-Ahead Enchiladas


Yields 10 enchiladas 



  • 1 ½ tablespoons vegetable or corn oil 
  • 1 medium onion, chopped finely (about 1 cup) 
  • 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon) 
  • 3 tablespoons chili powder 
  • 2 teaspoons ground coriander 
  • 2 teaspoons ground cumin 
  • ½ teaspoon salt 
  • 2 teaspoons sugar 
  • 12 oz boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut in ¼ inch-wide strips 
  • 2 cans (8 oz each) tomato sauce 
  • ½ cup coarsely ground fresh cilantro leaves 
  • 1 can (4 oz) pickled jalapenos, drained and chopped (about ¼ cup) 
  • 8 oz sharp cheddar cheese, grated (2 cups)  


  • 10 six-inch corn tortillas 
  • Vegetable or corn oil cooking spray 
  • 3 oz grated sharp cheddar cheese (¾ cup) 
  • ¾ cup sour cream 
  • 1 medium avocado, diced 
  • 5 romaine lettuce leaves, washed, dried, and shredded 
  • 2 limes, quartered 



  • Heat oil in medium saucepan over medium high-heat until hot and simmering, but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.  
  • Add garlic, chili powder, coriander, cumin salt and sugar.  
  • Cook, stirring constantly, until fragrant, about 30 seconds. 
  • Add chicken and cook, stirring constantly until coated with spices, about 30 seconds. 
  • Add tomato sauce and ¾ cup water, stir to separate chicken pieces. 
  • Bring to simmer, then reduce heat to medium-low. 
  • Simmer uncovered, stirring occasionally until chicken is cooked through and flavors have melded, about 8 minutes. 
  • Pour mixture through a medium-mesh strainer into a medium bowl, pressing on chicken and onions to extract as much sauce as possible. 
  • Set sauce aside. 
  • Transfer chicken mixture to large plate, freeze for 10 minutes to cool. 
  • Combine with cilantro, jalapenos, and cheese in medium bowl and set aside.  
  • Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees. 


  • Spoon desired amount mixture into tortillas, laying flat.  
  • Begin rolling tortilla from the corner to the middle, to the other rounded edge. 
  • Place in medium-to-large baking dish. 
  • Continue rolling filled tortillas until all mixture is gone. 
  • Using a ladle or large spoon, spoon sauce mixture over rolled tortillas. 
  • Sprinkled cheese over dish. 
  • Cover baking dish with foil. 
  • Baking enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes.  
  • Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately. 


Watch How to Make Make-Ahead Enchiladas



How To Store Enchiladas 


Storing enchiladas properly ensures they remain fresh and tasty for future meals gathered around the dinner table. Here’s how to store them effectively: 

  • Cover the dish with plastic wrap or aluminum foil, or in an air-tight container. 
  • Store in the refrigerator for 3-4 days.  

To reheat, take off the plastic wrap and pop the dish in the oven at 350 degrees for 20-25 minutes. If you want to freeze them, cover the dish with plastic wrap, then aluminum foil {to avoid freezer burn}, and store them in the freezer for up to 3 months.  


Substitutions + Additions for Enchiladas 


If you’d like to change up the flavor profile of your enchiladas, or prefer to swap out an ingredient or two, consider these substitutions and additions: 

  • Add in black beans  
  • Swap out red enchilada sauce for green enchilada sauce 
  • Top the enchiladas with fresh, chopped cilantro  

    Favorite Things to Serve with Enchiladas 


    To round out an enchiladas diner {or lunch!}, we love to serve these appetizers and sides with them:  

    These drinks are always a hit when served alongside enchiladas: 

    Try your hand at making one of these desserts to conclude your Mexican cuisine menu: 

    Prepare It In: 

    We love using our multifunctional Casserole Dishes for this recipe: 

    Signature White Ruffle Casserole
    Iris Blue Drop 13in Casserole


    Serve It Up:  

    These enchiladas are best served hot, right out of the oven. We recommend setting out dinner plates, like our Black Arabesque Trim Scallop Dinner Plates, Fundamental Wood Ruffle Dinner Plates, or our Iris Blue Drop Ruffle Dinner Plates. Don’t forget to set out vibrant napkins, like our Color Block French Blue and Red Napkins, Set of 4 or our Color Block Red Napkin, Set of 4. Fill our Signature White Ruffle Three Bowl Server with avocados, limes, and sour cream for easy and stylish storage.  

    Black Arabesque Trim Scallop Dinner Plate
    Fundamental Wood Ruffle Dinner Plate
    Iris Blue Drop Ruffle Dinner Plate
    Color Block French Blue and Red Napkin, Set of 4
    Color Block Red Napkin, Set of 4
    Signature White Ruffle Three Bowl Server

    Leave a comment

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    All comments are moderated before being published.

    Read more

    From Tabletop to Home Décor: How to Style Wood Dishes
    How-To Guide

    From Tabletop to Home Décor: How to Style Wood Dishes

    Discover the perfect blend of modern and traditional with our rustic wooden designs and set a table you love for any occasion. Learn more about the amazing benefits of wooden dinnerware, unlock ti...

    Read more
    Set for the Season: Summer 2024

    Set for the Season: Summer 2024

    We've made it effortless for you to create a stunning tablescape by offering five done-for-you table-setting looks just waiting to grace your next summer soirée table.

    Read more