Day-Before Chicken Enchiladas

17 Jan

That, my friends, is the last lonely chicken enchilada from this weekend. Which is good for me–helllooooo, lunch!–but also speaks to the hit these were. We had 16 of them Saturday night, and they were all gone by yesterday. They’re fast and easy and healthy (really!!!) and everybody ate them, and this makes me happy. 🙂

You can make these all at once. Just skip the “cover and refrigerate overnight”. But done the way it’s written, this recipe is perfect for game day or a party day or some other time when you won’t have an hour to make dinner or you don’t want to miss an event in your own house. Prep the day before, refrigerate overnight, and pop them into the oven on the night you want to eat them. Simple, simple, simple.

These would be equally good with beef, beans, or just cheese inside. For those of you who aren’t that into chicken.

Not much else to say. Give these a shot and give an OLE! for a simple restaurant-style meal that’s easy on your wallet, your clock, and your waistline. You’ll need:

1.5 to 2 pounds of boneless skinless chicken breasts

1/2 a large sweet onion, diced

1 clove garlic, minced

One 26 to 28-oz can of red enchilada sauce (yes, you can make your own. I was hurrying)

1 tsp ground cumin

About 2 cups lowfat Mexican blend cheese, divided

16 corn tortillas

Fill a large pot with water and bring to a boil. Add chicken breasts and poach until cooked through, about 10 minutes or so. Remove them from the water, use two forks to shred them up, and place into a bowl.

While chicken is poaching, coat a large skillet with olive oil over medium heat. Cook the onions until they’re crisp-tender, about 5 minutes. Stir in the garlic, and then pour in the enchilada sauce. Bring to a simmer and let cook about 10 minutes.

To the chicken in the bowl, stir in the cumin and 1/2 cup of the cheese.

Spray two 9 x 13″ baking dishes with nonstick spray. Wrap about six tortillas in a damp paper towel and microwave for about 40 seconds, until they’re hot and pliable (the hotter, the more flexible–they crumble if they’re not heated and damp). Roll a small amount (about 1/4 cup) of chicken mixture into each tortilla. Lay them seam-side down in the baking dishes. Repeat until all of the tortillas have been used.

Pour the enchilada sauce evenly over the rolled enchiladas. Cover and refrigerate overnight (or just keep going).

When you’re about ready for dinner, heat your oven to 350 degrees. Sprinkle the enchiladas with the remaining cheese, and cover with foil. Bake 30 minutes. Uncover and bake another 5 minutes. Let them sit about 5 minutes before serving. Enjoy your dinner!

One Response to “Day-Before Chicken Enchiladas”


  1. Enchilada refrigerate | Dminsitedemo - May 3, 2012

    […] Day-Before Chicken Enchiladas « Playing With My DinnerJan 17, 2011 … Repeat until all of the tortillas have been used. Pour the enchilada sauce evenly over the rolled enchiladas. Cover and refrigerate overnight (or … […]

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