I love that this recipe calls for COOKED chicken. I usually shred or cut lots of chicken ahead of time and then use it throughout the week. I make the marinade in the morning and it is ready to all be thrown together at dinner.
*Freezable Meal: Using a aluminum 13x19 pan is great for freezer meals. It also makes for an easy clean up. Prepare enchiladas and cover with 2 sheets of foil.
To bake: preheat oven to 350 degrees and remove one of the sheets of foil. Without thawing first bake enchiladas for 1 hour and covered. Uncover and bake 30 minutes longer, or until bubbling and brown and crispy on top.