I am planning on making Kenji’s “Best Creamy Chicken Enchiladas”. I want to maximize the prep work. My main concern is having soup if I fully prep them as the recipe says the day before. Here was my idea…
Do not dip the tortillas in the sauce before rolling, just add filling. Then set rolled chicken tortillas aside. When ready to cook I sauce the baking dish a little extra on the bottom and top of the enchiladas. Then bake.
https://www.seriouseats.com/the-best-chicken-enchiladas-recipe
by Old_McDonald
4 Comments
That ain’t soup that’s salsa. Do what the recipe notes say to make ahead.
> The salsa and chicken can be made ahead of time. Assemble enchiladas when ready to cook.
You can always brush the sauce on the rolls too.
The recipe specifies if you want to make ahead you should assemble immediately before cooking. I assume exposing the tortillas to moisture will likely make them break down if exposed to the filling overnight
> Make Ahead and Storage
>The salsa and chicken can be made ahead of time. Assemble enchiladas when ready to cook.
If you don’t want to go through hassle and want to make it ahead you could always just assemble it in layers and make it a stacked enchilada casserole. That would be perfectly fine to make and refrigerant and then just pop it in the oven when you’re ready to serve it.