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Make-Ahead Chicken Enchiladas
Make-Ahead Chicken Enchiladas
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
1505 minutes
Simplify dinner with these customizable make-ahead chicken enchiladas for effortless cooking.
Ingredients:
  • 2 tablespoons butter or margarine
  • 2 large onions, thinly sliced
  • 2 cups diced cooked chicken
  • 0.5 cup chopped pimento peppers
  • 2 (3 ounce) packages cream cheese, diced
  • 0.5 teaspoon salt
  • 2 tablespoons vegetable oil, or as needed
  • 12 (6 inch) corn tortillas
  • 0.66666668653488 cup heavy cream
  • 1 (8 ounce) package shredded Monterey Jack cheese
Instructions:
  • In a large skillet over medium heat, melt butter. Cook onions until soft and slightly browned, stirring occasionally for about 20 minutes. Remove from heat and mix in chicken, pimentos, and cream cheese. Season with salt and set aside.
  • In a small skillet over medium heat, heat a shallow layer of oil. Quickly dip each tortilla in the hot oil using tongs, just until it softens and blisters, for about 3 seconds. Do not let them get crispy. Stack the heated tortillas on a plate with paper towels in between.
  • Fill each tortilla generously with about 1/3 cup of the delicious filling and roll them up tightly. Arrange the enchiladas seam-side down in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours for flavors to meld and intensify.
  • Preheat the oven to 375 degrees F (190 degrees C) before baking.
  • Take out the enchiladas from the refrigerator. Drizzle with cream and top with Monterey Jack cheese.
  • Bake covered in the preheated oven for 15 minutes, then uncover and continue baking until hot and bubbly, about 15 minutes more.

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