Easy Make-Ahead Chicken Enchiladas for Busy Nights

Heat a generous amount of butter in a substantial skillet over medium heat. Introduce sliced onions into the pan and cook, stirring occasionally, until they become tender and start to develop a light golden color, approximately 20 minutes. Take the skillet off the heat source and incorporate chicken, pimentos, and softened cream cheese into the mixture. Add a pinch of salt to taste and set the preparation aside.

Heat a small amount of oil in a compact skillet over medium heat. Utilize tongs to submerge 1 tortilla into the hot oil just until it becomes slightly puffed and limp, around 3 seconds; avoid frying until the tortilla is crispy. Continue with the remaining tortillas, placing them on a plate between paper towels when heated.

Place about 1/3 cup of filling in the center of each tortilla, then roll to enclose. Position enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.

When prepared to bake, preheat the oven to 375 degrees F (190 degrees C).

Remove enchiladas from the refrigerator. Drizzle 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, approximately 15 minutes longer.