I don’t make a whole lot of Mexican food at home…mostly because I just find it just way too darn good at restaurants.
This shredded chicken enchiladas recipe also freezes very well and is pretty simple to make. To freeze, just go through all the directions up to adding the sauce back over the tortillas — that way, when you defrost, they aren’t all soggy. Just freeze the enchiladas and the sauce separately and you’ll be good to go.
These Shredded Chicken Enchiladas are absolutely fantastic and one of my most popular recipes by far!