For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken filling. Feel free to substitute shredded cheddar or pepper jack cheese for the Monterey Jack, or use a combination of cheeses. If you don't have pimento peppers on hand, roasted red bell peppers make a delicious alternative. To prevent the tortillas from cracking, warm them slightly in a dry skillet or microwave before filling. These enchiladas can be frozen after baking. Let them cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead Chicken Enchiladas
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PREP TIME10 mins
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COOK TIME55 mins
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TOTAL TIME25 hrs 5 mins
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SERVING6 People
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VIEWS6
Embark on a culinary journey with these delightful enchiladas, perfect for make-ahead convenience and customizable to your palate. A symphony of tender chicken, creamy cheese, and vibrant pimentos, all enveloped in warm tortillas and blanketed with rich cream and melted Monterey Jack. Prepare the filling and assemble a day ahead for a stress-free and satisfying dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol146 mg
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Fiber4 g
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Protein28 g
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Saturated Fat24 g
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Sodium572 mg
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Sugar3 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMelt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown (approximately 20 minutes). Remove from heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
02
StepHeat 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 (approximately 3 seconds); do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
03
StepSpoon 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.
04
StepWhen ready to bake, preheat the oven to 375 degrees F (190 degrees C).
05
StepRemove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
06
StepBake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly (approximately 15 minutes longer).
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Noemi Lindgren
Jul 2, 2025Great recipe! The enchiladas turned out perfectly. Will definitely make again.
Wyman Prohaska
Jul 1, 2025The flavor is amazing, and the instructions are easy to follow.
Merle Nitzsche
Jul 1, 2025I've been making this recipe for years, and it's always a crowd-pleaser.
Demario Lesch
Jul 1, 2025The make-ahead aspect is perfect for busy weeknights. I highly recommend this recipe!
Garry Okeefe
Jun 30, 2025My family loves these enchiladas. They're so easy to make and always a hit.
Robyn Feeney
Jun 30, 2025I added some green chiles to the filling, and it was delicious!
Tate Prohaska
Jun 30, 2025I used rotisserie chicken for the filling, which made it even easier.
Keanu Pollich
Jun 30, 2025This recipe is a lifesaver! I made it the night before a potluck, and everyone raved about it.