Make-Ahead Cheesy Chicken Enchiladas

Instructions

1. 1

   Spray a 9x13-inch baking dish generously with cooking spray to prevent sticking.

2. 2

   In a large bowl, combine diced chicken, 1½ cups of Mexican cheese, roasted red peppers, green chile peppers, and sour cream. Mix thoroughly until all ingredients are well combined.
3. 3

   Heat enchilada sauce in a 12-inch frying pan over medium heat. Dip each tortilla in the warm sauce, coating both sides until softened. Place ½ cup of chicken mixture down the center of each tortilla.

4. 4

   Roll up each filled tortilla tightly and place seam-side down in the prepared baking dish. Pour any remaining enchilada sauce over the top and sprinkle with the remaining 1½ cups of cheese.

5. 5

   Spray a sheet of aluminum foil with cooking spray and place it greased-side down over the dish, sealing edges. Refrigerate for up to 2 days until ready to bake.

6. 6

   Remove enchiladas from refrigerator and let sit at room temperature for 30 minutes. Keep foil cover on during this time.

7. 7

   Preheat oven to 350°F (175°C). Bake covered enchiladas for about 1 hour, or until the sauce is bubbly and cheese is melted throughout.