Enchiladas de pollo

I've been making some version of these chicken enchiladas for years, mainly because they're incredibly easy to make, but also because they never disappoint. Even Remo, who says he doesn't like creamy things, always asks for seconds. They're delicious, comforting, and the kind of simple dinner that makes you feel like you've put in a lot more effort than you actually did.

Easy weeknight dinner: 20 minutes of prep time and that's it! Dinner's in the oven. No complicated steps, no stress.

Incredibly creamy: That cream cheese filling is smooth, slightly tangy, and simply addictive.

No leftovers: They disappear immediately. I've yet to see a single enchilada that lasts until the next day.

Customizable: Use roasted chicken, corn or flour tortillas, or change the salsa. It's your kitchen, you decide.

Tip for preparing shredded chicken: Roasted chicken works wonders and saves you about 15 minutes of preparation.

Heat the tortillas: Cold tortillas crack and break; wrap them in a damp paper towel and microwave them for 30 seconds. Simple solution with great results.

Grate your own cheese: Pre-grated cheese has a non-caking coating and doesn't melt as well. Freshly grated cheese is creamier and has a smoother texture.

Red sauce for enchiladas: Mild or spicy, it's up to you. I prefer medium heat, but use whatever you like best, or you can make it yourself with my amazing recipe.

Suitable for freezing: Prepare the enchiladas, but don't bake them. Cover them well and freeze. When ready, bake them directly from frozen at 190°C for about 40 minutes.

Preheat the oven to 190°C (375°F) and grease a 23 x 33 cm (9 x 13 inch) baking dish. Nobody likes cheese stuck to the oven.

In a large bowl, combine the shredded chicken, cream cheese, green chiles, garlic powder, cumin, Monterey Jack cheese, salt, and pepper. The mixture should be creamy, but not runny. This is where the flavor explosion begins.

Don't skip this step: Cold tortillas break and make you swear. Wrap them in a damp paper towel and microwave them for 30 seconds until soft and pliable.

Place 2 or 3 tablespoons of filling on each tortilla, roll it up tightly (but not too tightly, we're not putting a suitcase in) and place them on the plate seam-side down.

Pour the red enchilada sauce over the top, don't skimp! Then, cover it with shredded cheese. Here, the more, the better.

Cover with aluminum foil and bake for 15 minutes to retain moisture. Then, uncover and bake for another 10 minutes so the cheese melts and becomes irresistible.

Once it comes out of the oven, sprinkle it with red onion, cilantro, and tomatoes. It looks elegant, tastes fresh, and makes you feel like you're in a restaurant, even if you're eating in leggings.

Can I use corn tortillas instead of flour tortillas? Absolutely. Just make sure to warm them up first so they don't crack when you roll them. I love the texture and flavor they add, but Remo prefers flour tortillas, so we switch depending on who wins the dinner argument.

Can I make them ahead of time? Yes! Prepare the enchiladas, cover them, and refrigerate them. When you want to bake them, just add 5 to 10 minutes to the cooking time. They can also be frozen.

Can I freeze the leftovers? Absolutely. Let them cool, divide them into portions, and freeze them for up to 3 months. Reheat them in the oven at 190°C or in the microwave until hot. In fact, they taste even better after a day or two, once the flavors have melded.

And if you don't like green chiles: You can omit them or substitute a tablespoon of salsa. The flavor won't be exactly the same, but it will still be delicious. They're quite easy to prepare.

What's the best cheese to use? I love a blend of Monterey Jack and cheddar because it melts well and has lots of flavor, but use whatever you have on hand. If you can, grate it fresh; it melts much better than pre-packaged cheese.

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavor improves the next day, once the ingredients have been blended.

Freezing: Let them cool completely, then freeze them in individual portions or the entire tray, well wrapped. They will keep for up to 3 months. Don't forget to label them, mystery meals aren't fun!

To reheat: If you're in a hurry, heat them in the microwave or oven at 177°C (350°F) covered with aluminum foil for 15-20 minutes. If they seem a little dry, add a splash of enchilada sauce or broth; this will give them a special touch.