Serving: Perfect alongside Mexican rice, refried beans, or a simple salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freeze: Assemble enchiladas without baking, cover tightly, and freeze for up to 1 month. Bake from frozen at 350°F (175°C) for 40–50 minutes.
Variations
Spicy Version: Add chopped jalapeños or a dash of hot sauce to the filling.
Vegetarian Option: Replace chicken with black beans, roasted vegetables, or tofu.
