MAKE-AHEAD CHICKEN ENCHILADAS

Make-Ahead Chicken Enchiladas image

This is a wonderful enchilada recipe which I've been making for about 20 years now. It's good and basic and you can add ingredients and spices to suit your taste. For a hassle-free dinner prep, make the filling and assemble the enchiladas a day ahead of time.

Provided by crystalv1olet

Time P1DT1h5m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
2 large onions, thinly sliced
2 cups diced cooked chicken
½ cup chopped pimento peppers
2 (3 ounce) packages cream cheese, diced
½ teaspoon salt
2 tablespoons vegetable oil, or as needed
12 (6 inch) corn tortillas
⅔ cup heavy cream
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

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.
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.
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.
When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

Nutrition Facts : Calories 626.4 calories, Carbohydrate 30.4 g, Cholesterol 145.8 mg, Fat 44.4 g, Fiber 4.4 g, Protein 28.3 g, SaturatedFat 23.8 g, Sodium 571.6 mg, Sugar 3.3 g