I never thought to try making enchiladas until a few years back when we were at our family friends house and she made delicious enchiladas. That got me interested in learning how to make them on my own.

I wound up finding this recipe below that is my absolute go to. The enchiladas are always a crowd pleaser, make great leftover meals (I love meal prep), and even freeze well (just don’t forget the extra sauce and cheese when reheating).

I’d highly recommend this to anyone. If you’re a vegetarian, swap out the chicken and add extra veg and beans. The sauce itself (I use the one linked in the recipe) is worth checking out!

**also I always use rotisserie chicken to save time and just toss it with the chiles and black beans for a few to warm it up with the onion before stuffing the tortillas.

As mentioned above these also save well. I made yesterday and plan to have again this week (perfect for quick meals these few days ahead of the holidays). In the past I’ve baked as directed and saved some extra sauce. Then I freeze individual enchiladas as well as the sauce in a separate bag. This way you can pull it out of the freezer, toss with some sauce and fresh cheese and it’ll taste fresh!

Enjoy!