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Jalapeno Chicken Enchiladas Recipe

Jalapeno Chicken Enchiladas Recipe photo by Taste of Home

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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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Jalapeno Chicken Enchiladas

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Reviewed on Aug. 14, 2012 by Lollybert

This was the first recipe I tried form the TOH freezer cookbook. DELISH! I made a single batch and didn't have sour cream so I used 2 cups of Mayo instead. Definitely a new family favorite and will double it next time and freeze.

Reviewed on Jul. 06, 2012 by Helem

I used green chilis and sweet red pepper in place of thejalapenos.

I also used diced onion.

Delicious!

Reviewed on Mar. 03, 2012 by clanguein

These are yummy. It also freezes well.

Reviewed on Oct. 25, 2011 by shecooksalot

Very creamy and good! I made these for my husbands birthday and instead of freezing a batch, I made both and it was more than enough for a crowd! I didn't put the jalapenos in because my kids won't eat them, but it does need something. I will try the salsa verde that the other poster mentioned next time.

Reviewed on Aug. 11, 2011 by sherryrae

This is so great! We have made it several times since it was first published. Sometimes, when I'm in a hurry, I use salsa verde (the green kind) instead of the jalapenos. WONDERFUL!!!