Make-Ahead Cheesy Chicken Enchiladas

Published on June 1, 2012

Total Time:

1 hrs 20 mins

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• 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

1. Spray a 9×13-inch baking dish with cooking spray.

2. Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.

3. 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.

4. 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.

5. Refrigerate until ready to cook, up to 2 days.

6. When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.

7. Preheat the oven to 350 degrees F (175 degrees C).

8. Bake in the preheated oven until bubbly, about 1 hour.

I Made It

Nutrition Facts (per serving)

520Calories27g Fat43g Carbs26g Protein

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Nutrition FactsServings Per Recipe8Calories520% Daily Value *Total Fat27g34%Saturated Fat15g75%Cholesterol76mg25%Sodium1064mg46%Total Carbohydrate43g15%Dietary Fiber3g10%Total Sugars3gProtein26gVitamin C21mg106%Calcium139mg11%Iron3mg18%Potassium339mg7%

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