a cheese-filled, ooey chicken enchilada. Good for making ahead of time, easy to prepare, and full of flavor. Wonderful with more sour cream, lettuce, tomatoes, avocado, and onions on top. A true household favorite.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Spray a 9×13-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 | 520 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 15 g |
| Sodium | 1064 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This was a hit with the family.