This recipe is one of my favorites because it’s a 2-for-1 – make dinner one night and eat it for 2!!
I will make these enchiladas in 2 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer. The enchiladas will last for about 30 days in your freezer, so you can pull them out on a super busy night and dinner is done!
Items needed to make recipe:
Looking for more enchilada recipes?
Cheesy Chicken Enchiladas
Slow Cooker Chile Verde Enchiladas
Black Bean and Spinach Enchiladas
Honey Lime Chicken Enchiladas
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