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

Jalapeno Chicken Enchiladas Recipe

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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."
TOTAL TIME: Prep: 20 min. + freezing Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + freezing Bake: 40 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 serving (2 each) equals 751 calories, 38 g fat (21 g saturated fat), 152 mg cholesterol, 1405 mg sodium, 59 g carbohydrate, 1 g fiber, 37 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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Reviewed Aug. 14, 2012

"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 Jul. 6, 2012

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

I also used diced onion.

Reviewed Mar. 3, 2012

"These are yummy. It also freezes well."

Reviewed Oct. 25, 2011

"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 Aug. 11, 2011

"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!!!"

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