Reheating Chicken Enchiladas
Reheat your chicken enchiladas, covered in a 350 degree oven. Bake for 15 to 20 minutes depending on how big of a portion you are reheating. These cheesy chicken enchiladas will become a favorite in your house.
Use a rotisserie chicken. The easiest of the options is to use a rotisserie chicken from the grocery store.Boil chicken breasts. Put 1 pound of raw chicken in large sauce pan. Cover with water and bring to a boil. Simmer for 4 to 10 minutes or until the chicken reaches 165 degrees. Remove it from the water and shred.Cook chicken in the Instant Pot. You can get directions for how to make shredded chicken in the instant pot here.Use frozen shredded chicken. This is always my vote. I like to make a big batch of shredded chicken and then keep it in the freezer. It thaws so quickly and makes dinners like this much faster.
When you are ready to make it, remove it from the freezer and take off all the wrappings. It can be put right from the freezer into a 350 degree preheated oven. Bake for 45 minutes or until the middle is hot and the cheese is bubbling. Making a casserole that you plan on freezing in a disposable baking dish allows you to put it right from the freezer to the hot oven. If you do this with a ceramic or glass baking dish, you run the risk of the baking dish shattering in the hot oven because of the quick temperature change. As with any recipe, use your best judgement when it comes to left overs.
