Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Make-Ahead Chicken Enchiladas Recipe
Make-ahead chicken enchiladas represent wonderful recipes perfected over 20 years of preparation, providing good, basic foundations for convenient meal planning solutions. This time-tested recipe has proven its reliability through decades of family meals and special occasions. The make-ahead nature accommodates busy schedules while ensuring homemade quality.
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.
Prep Time:
10 mins
Cook Time:
55 mins
Additional Time:
1 day
Total Time:
1 day 1 hr 5 mins
Servings:
6
Yield:
12 enchiladas
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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
Directions
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 9×13-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.
Cook’s Note:
If you’re not making these ahead, top with cream and Monterey Jack cheese immediately after placing in the baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
Nutrition Facts (per serving)
| 626 | Calories |
| 44g | Fat |
| 30g | Carbs |
| 28g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 626 | |
| % Daily Value * | |
| Total Fat 44g | 57% |
| Saturated Fat 24g | 119% |
| Cholesterol 146mg | 49% |
| Sodium 572mg | 25% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 4g | 16% |
| Total Sugars 3g | |
| Protein 28g | 57% |
| Vitamin C 17mg | 19% |
| Calcium 380mg | 29% |
| Iron 2mg | 12% |
| Potassium 363mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
