MAKE-AHEAD CHEESY CHICKEN ENCHILADAS

Make-Ahead Cheesy Chicken Enchiladas image

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

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

cooking spray
2 cups diced cooked chicken
3 cups shredded Mexican-blend cheese, divided
½ cup sliced roasted red peppers
1 (4.5 ounce) can diced green chile peppers
1 cup sour cream
1 (10 ounce) can enchilada sauce
8 (10 inch) flour tortillas

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