• Preheat oven to 350°F/175°C. (Unless you will be freezing them for later.)
• In a bowl, mix the shredded chicken, cream of chicken soup, ½ cup enchilada sauce, chilis, and spices.
• Fill tortillas with chicken mixture and roll tightly.
• Arrange the enchiladas in a baking dish. Cover with the remaining sauce and sprinkle with shredded cheese on top.
• Cover with foil, bake for 20-25 minutes, and remove the foil for the last 5-10 minutes. Serve with your favorite enchilada toppings: avocado, sour cream, salsa, cilantro, guacamole, olives, etc.

Air Fryer Instructions

• Preheat the air fryer to 375°F and lightly spray the basket with cooking spray.
• Place enchiladas in the air fryer basket, seam side down, making sure they do not overlap. Air fry for 8-10 minutes, flipping halfway through.
• Add the cheese and remaining enchilada sauce and air fry for another 2-3 minutes or until cheese melts and is golden brown.

To Freeze

• For best results, freeze the sauce, cheese, and tortillas (not fried yet) separately in freezer bags, then thaw and assemble enchiladas when you are ready to serve them. Bake as directed above.
• Alternatively, use any 9x13 pan you have on hand to put in the freezer. But if you are going to need the pan again soon I recommend using a disposable aluminum pan. Assemble the enchiladas, cover with foil, and place in the freezer.

To prepare after freezing

• Preheat oven to 350°F/175°C. Remove enchiladas from freezer, leave foil on pan and cook for about 30 minutes. Remove foil and cook additional 15-20 minutes, until bubbling and cheese completely melted.
• Or air fry at thawed at 375°F for 5-7 minutes.