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
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