MAKE AHEAD CHEESE ENCHILADA CASSEROLE
This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.
Provided by Denise in da Kitchen
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
- Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
- Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
- Dip each tortilla into sauce to coat both sides.
- Spoon about 1/4 cup of the cheese mixture onto each tortilla.
- Roll tortilla around filling.
- Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with 1/4 cup cheddar cheese.
- Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
- Garnish with sour cream and sliced black olives.
- **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.
MAKE-AHEAD CHICKEN ENCHILADAS
Chow time: Reheat and serve Heat the enchiladas: If you're feeding the whole family or a crowd, the enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350˚F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. If you'd rather reheat individual servings, enchiladas in small microwave-safe containers can be zapped in the microwave for 2-3 minutes or reheated in a toaster oven for 10-15 minutes. Eat up: Serve the enchiladas with sour cream, guacamole, and/or salsa.
Provided by lorellp
Categories Mexican
Time 1h15m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Do ahead: Make the enchiladas.
- Prepare the pan and tortillas: Preheat the oven to 400 degrees F. Pour about 1/3 of the can of enchilada sauce into a 9-by-13-inch casserole pan. (Make sure your pan is also freezer-safe if you plan to freeze the finished dish.) Line the tortillas up crosswise in the pan, folded open like taco shells for easy filling.
- Fill the enchiladas: Scoop about 1/2 cup of cooked chicken into each tortilla. Divide the diced bell pepper evenly between the tortillas, sprinkling the pieces on top of the chicken. Sprinkle about 1 tablespoon shredded cheese over the bell pepper. Drizzle about 1 tablespoon enchilada sauce over the filling.
- Roll and bake: Starting at one end of the pan, roll the tortillas up so the seamed side of each tortilla is face-down in the pan. Pour the remaining enchilada sauce evenly across the top of the tortillas, then top with the remaining cheese. Bake for 15-20 minutes, until the cheese is melted and bubbly. Cool to room temperature.
- Store the enchiladas: To keep the enchiladas up to 2 days in the refrigerator, tightly cover the pan with foil before storing. To freeze the enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing.
Nutrition Facts : Calories 604.5, Fat 24.4, SaturatedFat 10.2, Cholesterol 132.3, Sodium 1819.8, Carbohydrate 43.2, Fiber 3.7, Sugar 8.2, Protein 50.1
MAKE-AHEAD CHICKEN ENCHILADAS
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
Categories Chicken Enchiladas
Time P1DT1h5m
Yield 6
Number Of Ingredients 10
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
MAKE-AHEAD CHEESY CHICKEN ENCHILADAS
A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.
Provided by barbinfl
Categories Chicken Enchiladas
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
- Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
- Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
- Refrigerate until ready to cook, up to 2 days.
- When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bubbly, about 1 hour.
Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g
More about "make ahead chicken enchiladas recipes"
MAKE-AHEAD CHICKEN ENCHILADAS - TODAY.COM
From today.com
3.3/5 (504)
- Prepare the pan and tortillas: Preheat the oven to 400 degrees F. Pour about 1/3 of the can of enchilada sauce into a 9-by-13-inch casserole pan. (Make sure your pan is also freezer-safe if you plan to freeze the finished dish.) Line the tortillas up crosswise in the pan, folded open like taco shells for easy filling.
- Fill the enchiladas: Scoop about 1/2 cup of cooked chicken into each tortilla. Divide the diced bell pepper evenly between the tortillas, sprinkling the pieces on top of the chicken. Sprinkle about 1 tablespoon shredded cheese over the bell pepper. Drizzle about 1 tablespoon enchilada sauce over the filling.
MAKE-AHEAD BEEF ENCHILADAS WITH HOMEMADE …
From wholeandheavenlyoven.com
FREEZER CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
MAKE AHEAD DINNERS IDEAS: EASY CHICKEN ENCHILADA RECIPE
From stayingclosetohome.com
EASY MAKE AHEAD CHICKEN ENCHILADAS
From sportsmomsurvivalguide.com
10 BEST MAKE AHEAD CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
MAKE-AHEAD CHICKEN ENCHILADAS | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 995 per servingTotal Time 1 hr
- In a 4-quart Dutch oven heat butter over medium heat until melted. Add onion and garlic; cook about 6 minutes or until onion is tender, stirring occasionally. Stir in flour and pepper; cook and stir for 1 minute. Gradually stir in milk. Cook until mixture is thickened and bubbly, stirring frequently. Gradually add cheese blend, stirring until melted.
- For filling, in a medium bowl combine beans and Shredded Chicken. Stir in 1/2 cup of the Cheesy Sauce, 1/2 cup of the cheese, and the green chile peppers.
EASY MAKE-AHEAD CHICKEN ENCHILADAS RECIPE
From makeandtakes.com
5/5 (1)
- Mix together your cooked chicken, 3/4 of your enchilada sauce, and 1 1/2 cup of cheese in a bowl (save the extra sauce and cheese for the topping). Add in any other of the optional extras, like sour cream or dice green chiles.
- Add a spoonful or 2 of your mix to the center of the tortilla. Spread it down in a line in the center of the tortilla.
- When all your enchiladas are wrapped, pour the extra sauce over them and sprinkle the cheese.
DINNER IS EASY TONIGHT WITH THESE MAKE-AHEAD CHICKEN CASSEROLE …
From foodnetwork.ca
CHICKEN ENCHILADA LASAGNA - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
CAN YOU MAKE ENCHILADAS AHEAD OF TIME RECIPES
From stevehacks.com
MAKE AHEAD ENCHILADAS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
EASY MAKE-AHEAD CHICKEN ENCHILADAS RECIPE - PINTEREST
From pinterest.com
MAKE-AHEAD CHICKEN ENCHILADAS | BETTER HOMES & GARDENS
From suropanchi.com
MAKE-AHEAD MEXICAN: ENCHILADAS AND OTHER RECIPES
From thespruceeats.com
CHICKEN ENCHILADA CASSEROLE - EASY 4 INGREDIENT RECIPE!
From kristineskitchenblog.com
MAKE AHEAD CHICKEN ENCHILADAS - THERESCIPES.INFO
From therecipes.info
MAKE AHEAD CHICKEN ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE CHICKEN ENCHILADAS (MAKE-AHEAD) - CHATTAVORE
From chattavore.com
MAKE-AHEAD CHICKEN ENCHILADA RECIPE IS PERFECT FOR FAMILIES, PARTIES
From tallahassee.com
MAKE-AHEAD CHICKEN ENCHILADA STACK - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
MAKE AHEAD CHICKEN ENCHILADAS - LIFE IN THE BOAT
From lifeintheboat.com
CREAMY 5-INGREDIENT CHICKEN ENCHILADAS: A MAKE-AHEAD DINNER
From sofabfood.com
CHICKEN & SPINACH ENCHILADAS ... GREAT MAKE-AHEAD FOR A CROWD
From thekitchenismyplayground.com
EASY MAKE-AHEAD CHICKEN ENCHILADAS RECIPE - PINTEREST
From pinterest.com
EASY MAKE AHEAD CHICKEN ENCHILADAS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SHREDDED CHICKEN ENCHILADAS - IT IS A KEEPER
From itisakeeper.com
MAKE-AHEAD CHICKEN ENCHILADAS WITH RED SAUCE - THE FRUGAL GIRL
From thefrugalgirl.com
MAKE AHEAD CHICKEN ENCHILADA RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
MAKE-AHEAD CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
STOVE TOP CHICKEN ENCHILADA CASSEROLE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICKEN ENCHILADAS WITH WHITE SAUCE - THE YUMMY BOWL
From theyummybowl.com
BEST CHICKEN ENCHILADA CASSEROLE (MAKE AHEAD & FREEZER …
From carlsbadcravings.com
30-MINUTE GREEN CHILE CHICKEN ENCHILADAS - FEAST AND FARM
From feastandfarm.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - MARIN MAMA COOKS
From marinmamacooks.com
FREEZER MEAL - CHICKEN ENCHILADA CASSEROLE - SWEETPHI
From sweetphi.com
BEST CHICKEN ENCHILADAS (MAKE AHEAD, FREEZER …
From carlsbadcravings.com
BEST CHICKEN ENCHILADA CASSEROLE (MAKE AHEAD & FREEZER
From mastercook.com
CHICKEN ENCHILADAS - AHEAD OF THYME
From aheadofthyme.com
MAKE-AHEAD ENCHILADA BREAKFAST CASSEROLE RECIPE
From lifemadedelicious.ca
SHREDDED CHICKEN ENCHILADAS - IT IS A KEEPER
From itisakeeper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love