Printable | Taste of Home

Jalapeno Chicken Enchiladas

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

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Jalapeno Chicken Enchiladas cont.

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).