Prep Ahead:

• For the cooked chicken, some grocery stores sell pre-portioned containers of cooked, shredded chicken. Or, you could pull meat from a rotisserie chicken. I’ll also simmer chicken breasts or thighs in water seasoned with sazon, then shred it once it’s cool enough to handle. Do what work best for you!
• Make the enchilada sauce by following steps below. Transfer to a container to store in the fridge for up to 4 days.
• Wrap the chicken inside flour tortillas and transfer, seam side down, to a casserole dish. Pack the enchiladas tightly together as they are transferred to the dish.
• Sprinkle the enchiladas with half of the cheese.
• Wrap and store in the fridge for up to 2 days.

Prepare From Prepped:

• Preheat the oven to 350*F.
• Remove the prepared enchiladas and sauce from the fridge, and pour the enchiladas sauce evenly all over the enchiladas, making sure everything is completely covered in sauce.
• Top with remaining cheese.
• Bake 20 minutes or until the cheese is fully melted and the sauce is bubbling.

Make From Fresh:

Make the enchilada sauce:

• Heat the vegetable oil in a saucepan over medium heat.
• Add the flour and stir to remove any lumps.
• Stir in the seasonings
• Stir in the tomato paste
• Slowly pour in the chicken broth, whisking it to remove any lumps
• Turn the heat to low and simmer, stirring frequently, until the mixture has thickened and reduced by ⅓.

Prepare the enchiladas:

• While the enchilada sauce is simmering, preheat the oven to 350*F and begin to roll the enchiladas.
• Spoon the chicken into the tortillas, wrapping the sides in and then rolling tightly.
• Transfer the enchiladas to the casserole dish, seam side down. Pack them tightly together.
• Sprinkle half of the cheese on top of the enchiladas.
• When the sauce has thickened, pour it slowly over the enchiladas, ensuring that everything is completely covered in the sauce.
• Top with remaining cheese and place in the oven.
• Bake for 20 minutes or until the cheese is melted and the sauce is bubbling.
• Remove and serve with sour cream or nonfat Greek yogurt, hot sauce, and sliced avocado.