Quick Answer
Yes, you can make enchiladas ahead of time. To prevent them from getting soggy, undercook them slightly, don’t add toppings like lettuce or tomatoes until ready to serve, and store correctly. Fully cook enchiladas the day of serving.
Can You Prepare Enchiladas in Advance?
Making enchiladas ahead of time and reheating them is definitely possible. It’s a great way to get part of your meal prep done early and make serving dinner quick and easy.
Some key tips for making enchiladas in advance without them getting soggy:
- Undercook the enchiladas slightly – Don’t fully cook them through when assembling and baking initially. This helps prevent overcooking when you reheat them later.
- Let cool completely before storing – Allowing enchiladas to come to room temperature before refrigerating or freezing helps prevent condensation which can make them soggy.
- Store in an airtight container – Keeping enchiladas well sealed prevents drying out but allows steam to escape rather than condense back on them.
- Use thicker, heartier tortillas – Corn tortillas or flour tortillas hold up better than thin or soft ones.
- Skip wet toppings – Things like lettuce, tomatoes, sour cream etc should be added only when ready to eat.
Follow those guidelines, and enchiladas will hold up well for 2-3 days refrigerated and up to 3 months frozen. Fully bake/microwave to heat through right before serving.
How Far in Advance Can You Make Enchiladas?
For best quality and texture, aim to make enchiladas 1-3 days before serving if refrigerating and up to 3 months if freezing. Here are some more specifics:
1-3 Days in Advance
Making enchiladas 1-3 days ahead works well. Assembly and some baking can be done up front, then finish cooking right before eating. Store assembled, uncooked enchiladas in the fridge, tightly wrapped to prevent drying out. Reheat in a 350°F oven for 20-25 minutes until hot in the center. They won’t get as crispy on top but will still taste freshly made.
1 Week in Advance
Enchiladas will still be decent in texture if made up to 1 week ahead. However, the tortillas may start to get a bit soggy. Minimize this by being extra careful to undercook initially, cool completely before storing airtight, and use high quality tortillas. Reheat at 375°F to crisp up the outsides again.
2 Weeks in Advance
At 2 weeks in the fridge, enchiladas are pushing the limit. Tortillas will likely be quite soggy and fall apart easily unless they were very sturdy to start with. This approach works better for freezing rather than refrigerating. Filling may also start to dry out.
1-3 Months in the Freezer
For maximum make-ahead flexibility, assemble and fully bake enchiladas, let cool completely, then wrap tightly and freeze. They’ll keep well for 1-3 months without deteriorating in quality. To reheat, thaw in the fridge overnight and bake at 375°F until hot, about 30 minutes. The filling will be nicely preserved.
Step-By-Step Instructions for Making Enchiladas Ahead
Follow these simple steps for perfect make-ahead enchiladas:
- Prepare the filling – Make whatever enchilada filling you want 1-2 days in advance. Refrigerate until ready to assemble enchiladas.
- Pre-heat oven & prep pan – Preheat oven to 375°F. Lightly grease a casserole dish with oil or cooking spray.
- Warm tortillas – Microwave or steam tortillas for 30 sec to soften and make pliable for rolling.
- Assemble enchiladas – Working one at a time, layer filling down center of tortilla then roll up. Place seam side down in prepared pan.
- Pour sauce over top – Ladle enchilada sauce evenly over rolled tortillas until well coated.
- Cover & bake 20-25 min – Cover pan tightly with foil and bake 20-25 min until heated through but not fully cooked.
- Cool, cover & refrigerate – Allow enchiladas to cool to room temperature. Then cover the dish and refrigerate 1-3 days.
- Reheat & serve – When ready to serve, bake uncovered at 350°F for 20-25 min until hot. Top with cheese, lettuce, etc.
How to Store Enchiladas
Use these storage tips to keep pre-made enchiladas fresh tasting:
Refrigerating
For refrigerating assembled, unbaked enchiladas:
- Let enchiladas cool completely first.
- Place in an airtight container or wrap pan tightly in plastic wrap.
- Refrigerate up to 3 days.
- Reheat in a 350°F oven until hot in the center, 20-25 minutes.
For storing leftover baked enchiladas:
- Let enchiladas cool to room temp before refrigerating.
- Cover tightly with foil, plastic wrap or lidded container.
- Refrigerate up to 4 days.
- Can reheat in oven or microwave until heated through.
Freezing
For freezing assembled, unbaked enchiladas:
- Prepare enchiladas but undercook slightly.
- Cool completely then wrap tightly in layers of plastic wrap and foil.
- Freeze up to 3 months.
- Thaw overnight in fridge before baking.
For freezing fully cooked enchiladas:
- Let enchiladas cool completely after baking.
- Wrap tightly in a layer of plastic wrap then a layer of foil.
- Freeze up to 3 months.
- Thaw overnight in fridge then reheat gently.
Can You Freeze Enchiladas with Sauce?
Yes, enchiladas with sauce freeze well for up to 3 months. The key is making sure the assembled enchiladas are cooled completely first. Here are some tips:
– Prepare enchiladas and allow to cool fully before freezing.
– For red or green sauce, make sure it is cooled to room temperature too before assembling enchiladas.
– Wrap cooled enchiladas tightly in plastic wrap then foil to prevent freezer burn.
– Freeze for up to 3 months.
– Thaw overnight in the refrigerator before reheating.
– Reheat gently in a 350°F oven until hot in the center, about 25-30 minutes.
The sauce may separate a bit when thawed but will redistribute evenly when baked. Freezing works great for sauce toppings like salsa verde, salsa roja, chili gravy, mole sauce, cheese sauce, and more.
What Is the Best Way to Reheat Enchiladas?
These are the best reheating methods to keep enchiladas moist and prevent sogginess:
Oven
Reheating in the oven is ideal for getting crispy edges again. Use a 375°F oven.
– For baked enchiladas, reheat uncovered for 15-20 minutes until hot throughout.
– For unbaked enchiladas, cover with foil and bake at 350°F for 20-30 minutes. Remove foil halfway through.
Microwave
Microwaving is the quickest method. Be careful not to overcook.
– Individual enchiladas can be reheated on a plate, covered, for 60-90 seconds.
– For a whole dish, microwave 3-5 minutes uncovered, checking frequently.
Stovetop
You can also reheat gently in a skillet on the stovetop.
– Place enchiladas in a lightly oiled skillet over medium-low heat.
– Cover and cook for 8-10 minutes, turning over halfway through.
Tips for Preventing Soggy Enchiladas
Here are some extra tips to help your pre-made enchiladas stay crispy when reheating:
– Use corn or flour tortillas rather than soft tortillas which get soggy easier.
– Prepare extra sauce to add before serving to make up for any that was absorbed while storing.
– Don’t overfill enchiladas which makes them harder to roll up tightly.
– Allow to fully cool before refrigerating or freezing to prevent condensation.
– Separate layers with parchment paper before freezing for easy removal.
– When reheating, add some oil to the skillet or baking dish to crisp up the tortillas.
– Bake uncovered halfway through reheating to let steam escape rather than soak back in.
Common Enchilada Filling and Topping Ideas
There are so many delicious options for enchilada fillings and toppings. Here are some top picks:
Fillings:
- Shredded chicken
- Shredded beef
- Refried beans
- Cheese – cheddar, Monterey Jack, queso fresco
- Sauteed vegetables like spinach, zucchini, peppers
- Butternut squash
- Black beans
- Chorizo or ground sausage
Toppings:
- Enchilada sauce – red, green, mole
- Queso fresco
- Cotija cheese
- Cheddar cheese
- Sour cream
- Chopped cilantro
- Diced onion
- Chopped tomatoes
- Sliced avocado
- Lime wedges
Get creative mixing and matching fillings and toppings to create your own signature enchiladas.
Vegetarian and Vegan Enchilada Recipe Ideas
Enchiladas are very versatile and can be made completely meatless. Here are some delicious veg and vegan ideas:
Vegetarian
- Spinach and mushroom with mozzarella
- Refried beans and chile verde sauce
- Butternut squash, corn and poblano pepper
- Potato and egg with red sauce
- Cheese enchiladas with salsa verde
Vegan
- Black beans, corn, zucchini and avocado
- Jackfruit carnitas with guacamole
- Roasted cauliflower and sweet potato with cashew queso
- Tofu chorizo and sautéed peppers
- Chickpeas in mole sauce
For the tortillas, use corn for vegetarian or 100% plant-based wheat flour tortillas for vegan. Add some dairy-free cheese like Daiya for extra cheesy vegan enchiladas.
Conclusion
Enchiladas are a fantastic make-ahead meal. You can prepare them in advance and freeze or refrigerate for up to 3 days. Just be sure to undercook them slightly before storing, let cool completely, and use an airtight container. Reheat thoroughly right before serving. Go with corn or flour tortillas over soft ones to prevent sogginess. Feel free to get creative with fillings and toppings and make vegetarian or vegan versions. Pre-assembling enchiladas cuts down on prep work so you can enjoy an easy, tasty weeknight dinner.
