Name: Make-Ahead Cheesy Chicken Enchiladas
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 8 servings
Ingredients: cooking spray; 2 cups diced cooked chicken; 3 cups shredded Mexican-blend cheese, divided; 0.5 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

Ingredients

cooking spray
2 cups diced cooked chicken
3 cups shredded Mexican-blend cheese, divided
0.5 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

Instructions

Step 1

Spray a 9x13-inch baking dish with cooking spray.
Step 2

Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
Step 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.
Step 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.
Step 5

Refrigerate until ready to cook, up to 2 days.
Step 6

When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
Step 7

Preheat the oven to 350 degrees F (175 degrees C).
Step 8

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

Enjoy your meal!