You can make this recipe even quicker by using a rotisserie chicken! Shred the chicken and toss with enough enchilada sauce to coat.
Enchiladas freeze beautifully. I like to portion them out (fully assembled and unbaked) into smaller baking dishes, cover well, and freeze. To bake from frozen add to the oven while it’s preheating and add an additional 5-10 minutes if needed until they are brown, bubbly, and heated through.