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* NOTE: For appearance sake, I first baked the enchiladas without the sauce. Meanwhile, I heat the gravy in the microwave. Arrange the enchiladas on oven-proof plates, cover with the heated sauce and shredded cheese and keep warm in the oven until ready to serve.
** NOTE: For DO-AHEAD, refrigerate both the sauce mixture and the chicken mixture until ready to assemble. For even more convenience, the enchiladas can be preassembled and placed in a Pyrex dish in the refrigerator to await baking.