Inspiration: I enjoy make-ahead-meals. When coming home after a long trip, contending with a head cold, or simply suffering from brain fog — these freezer staples can be a lifesaver at dinner time. When, for reasons I don’t fully comprehend, it gives me a boost to put something on the table that’s slightly fancier than a tuna sandwich and a side of fruit. 

However, there’s one make-ahead-meal I’ve consistently struggled to make work — enchiladas. 

I’ve tried a half-dozen recipes, and they all had the same problem — the flour tortillas lose all their texture and become an overly soft, slightly slimy mess. Don’t get me wrong, they’re still edible, but it’s not necessarily a pleasurable palate experience.

Yet, I’m unwilling to give up on my dream of make-ahead enchiladas.

Then, just a few days back, whilst perusing my cookbook library looking for inspiration, I came across another, new-to-me version of make-ahead enchiladas. 

The book I found this recipe in.

And this version gave me hope.

Why? It calls for the sauce to be frozen separately from the pan of enchiladas. Moreover, you cook the tortillas and filling first — then — add the sauce and cheese. Thus, allowing the tortillas to crisp up before adding the wet ingredients.

Trying not to get my hopes too high, I started cooking….and…drumroll please…they turned out great! There was just a tad bit of sogginess, which I’m reasonably certain can be eliminated on the next go round! 

Woot! I’m definitely going to make these again!

The spices I used in the sauce, my MacGyvered pan set up when I ran out of space in my two pyrex dishes, and a glimpse of the fillingI used before rolling up the tortilla.

Helpful Hint From Me to You: This recipe calls for the chicken to be cut into strips. A perfectly fine method, however, I found it works better if the thighs are left whole during the initial cook, then shredded. This allows you to roll the tortillas tighter around the filling — which helps ward off soggy tortilla syndrome. 

Second, you can add more veggies than called for in the recipe. This not only allows you to stretch the filling even further, but also helps hide said green bits from the picky eaters in your life. Though again to ward off that dangerous moisture, if you’re using fresh veggies, pan-fry them first. If you decide to use a frozen veggie blend: Defrost them in the microwave first. Then, either use a slotted spoon or simply dump them onto a paper-towel-lined plate to remove the excess moisture. Either method works, but just remember to add them to the chicken after you’ve shredded it.

Agatha Christie’s Canon of Characters: Admittedly, it’s a bit difficult to see any of Christie’s sleuths making enchiladas. That being said, I think Captain Hastings, after his stint of living in Argentina, might appreciate the heat and texture of this dish!

My 52 Weeks With Christie: A.Miner©2025