Make-Ahead Chicken Enchiladas

For a hassle-free dinner prep, try this easy recipe for make-ahead chicken enchiladas, adding whatever ingredients or spices to suit your taste.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 626 Calories

Ingredients

• 12 (6 inch) corn tortillas
• 2 tablespoons butter or margarine
• 1 (8 ounce) package shredded Monterey Jack cheese
• 2 tablespoons vegetable oil, or as needed
• 2 cups diced cooked chicken
• 2 large onions, thinly sliced
• 2 (3 ounce) packages cream cheese, diced
• 0.5 teaspoon salt
• 0.5 cup chopped pimento peppers
• 0.66666668653488 cup heavy cream

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.

Step 2

Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.

Step 3

Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.

Step 4

When ready to bake, preheat the oven to 375 degrees F (190 degrees C).

Step 5

Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.

Step 6

Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.