Easy Cheesy Chicken Enchiladas

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Easy Cheesy Chicken Enchiladas

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.

Nutrition Facts (per serving)

520Calories27g Fat43g Carbs26g Protein
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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