Jalapeno Chicken Enchiladas
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."
SERVINGS
|
10
|
CATEGORY
|
Main Dish
|
METHOD
|
Freezer
|
PREP |
20 min. |
COOK
|
40 min.
|
TOTAL
|
60 min.
|
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 tortilla (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).