Jalapeno Chicken Enchiladas Recipe

Jalapeno Chicken Enchiladas Recipe Jalapeno Chicken Enchiladas Recipe photo by Taste of Home Rating 5

These creamy enchiladas are likely to be as popular at your house as they are at Kaylin DeVries' home. "I have many requests for this recipe," relates the Magna, Utah reader. "For weddings, I place the recipe in a nice casserole dish to give as a gift."

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Jalapeno Chicken Enchiladas Recipe
  • Prep: 20 min. + freezing Bake: 40 min.
  • Yield: 10 Servings
20 40 60

Ingredients

  • 2 cans (15 ounces each) tomato sauce, divided
  • 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 4 cups (32 ounces) sour cream
  • 4 jalapeno peppers, seeded and chopped
  • 1 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 4 cups cubed cooked chicken
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 20 flour tortillas (8 inches), warmed

Directions

  • In each of two greased 13-in. x 9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese.
  • Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese.
  • Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.
  • To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly. Yield: 2 casseroles (5 servings each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (2 each) equals 751 calories, 38 g fat (21 g saturated fat), 152 mg cholesterol, 1,405 mg sodium, 59 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Jalapeno Chicken Enchiladas in Quick Cooking July/August 2002, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Jalapeno Chicken Enchiladas

Jalapeno Chicken Enchiladas Recipe

Jalapeno Chicken Enchiladas

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(1-6) of 6 reviews

Reviewed on Feb. 17, 2011 by morethanmom

I have made this recipe many times and it is so incredibly delicious. The only thing I did differently was to make an enchilada sauce to pour over top instead of using tomato sauce.

Reviewed on Nov. 10, 2010 by bitchinthekitch

One of my favorite dishes to make! I somehow get four 9x13 dishes out of this just from this recipe and I put two in the freezer! It's great! Always a hit with the family!!

Reviewed on Jul. 19, 2010 by maggieaw

This is an awesome recipe. I have been making this one for years. Depending on the peppers you add, you can adjust your preferred heat. We like the hotter the better@! Its so great to have one in the freezer for a another night- or drop in guests!

Reviewed on Jul. 05, 2010 by drmcnight

easy wonderful dish- one of my favorites. I frequently cook chicken breast to freeze for casserole dishes, it makes this even faster!

Reviewed on Dec. 15, 2009 by jrmcspadden

This was an awesome dish! When it first Came out of the oven it was almost runny, so I'd let it sit before you serve it. Great reheated. I didn't get much heat from The jalapeños so I may tweak this next time.

Reviewed on Dec. 10, 2009 by Amyjs74

It's so simple and delicious!! I give the recipe to all of my friends. I make this about every other week as well! Very easy to make it "light" too... YUMMY!!!

 
 

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