Chicken Enchiladas

Yes—assemble them completely (don't bake), cover tightly with plastic wrap then foil, and freeze for up to 3 months. Bake frozen (covered with foil) at 350°F for 35–40 minutes until hot throughout, then uncover and bake 5 more minutes to brown the cheese.

Yes, flour tortillas (6–8 inch) work well and are easier to handle; they don't need to be warmed or dipped in sauce, just filled and rolled, since they're already pliable—reduce baking time by 5 minutes.

Over-filling the tortillas so they tear or don't roll tightly, and sauce that's too thick so it doesn't coat evenly—use a light hand with filling (2–3 tablespoons per tortilla) and make sure your sauce flows easily before pouring.

Absolutely—prepare the sauce up to 2 days ahead, cool it completely, and refrigerate in an airtight container; reheat gently over low heat, whisking in a splash of broth if it's too thick, before assembling the enchiladas.

Serve with a simple green salad dressed with lime vinaigrette, Mexican rice, or refried beans; sour cream, guacamole, and fresh cilantro are classic condiments.

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat covered with foil at 350°F for 15–20 minutes until warmed through, or cover loosely and microwave a single portion for 1–2 minutes.