Make-Ahead Cheesy Chicken Enchiladas

Name: Make-Ahead Cheesy Chicken Enchiladas
Total time: 80
Yield: 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

Recipe by barbinfl from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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cooking spray
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2 cups diced cooked chicken
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3 cups shredded Mexican-blend cheese, divided
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½ cup sliced roasted red peppers

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1 (4.5 ounce) can diced green chile peppers
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1 cup sour cream
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1 (10 ounce) can enchilada sauce
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8 (10 inch) flour tortillas

Instructions

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.