CAN YOU MAKE ENCHILADAS AHEAD OF TIME RECIPES

MAKE-AHEAD CHICKEN ENCHILADAS RECIPE - FOOD.COM

Make-Ahead Chicken Enchiladas Recipe - Food.com image

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.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can enchilada sauce
8 flour tortillas
4 cups cooked chicken (about 1 lb)
1 small pepper, diced (red or green)
6 ounces shredded cheese
salsa
sour cream

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, FatContent 24.4, SaturatedFatContent 10.2, CholesterolContent 132.3, SodiumContent 1819.8, CarbohydrateContent 43.2, FiberContent 3.7, SugarContent 8.2, ProteinContent 50.1

MAKE AHEAD CHEESE ENCHILADA CASSEROLE RECIPE - FOOD.COM

Make Ahead Cheese Enchilada Casserole Recipe - Food.com image

This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
1/2 cup sour cream
2 tablespoons fresh parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
8 flour tortillas
1/4 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 642.7, FatContent 39.7, SaturatedFatContent 22.8, CholesterolContent 102.3, SodiumContent 1669.3, CarbohydrateContent 42.8, FiberContent 4.9, SugarContent 8.8, ProteinContent 30.4

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