Jalapeno Chicken Enchiladas
TOTAL TIME: Prep: 20 min. + freezing Bake: 40 min.
YIELD: 2 casseroles (5 servings each).
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. —Kaylin DeVries, Magna, Utah
Ingredients
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2 cans (15 ounces each) tomato sauce, divided
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4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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4 cups sour cream
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4 jalapeno peppers, seeded and chopped
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1 teaspoon onion salt
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1/4 teaspoon pepper
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4 cups cubed cooked chicken
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3 cups shredded cheddar cheese, divided
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20 flour tortillas (8 inches), warmed
Directions
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1.
In each of two greased 13x9-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.
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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.
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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.
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4.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
Nutrition Facts
2 each: 751 calories, 38g fat (21g saturated fat), 152mg cholesterol, 1405mg sodium, 59g carbohydrate (4g sugars, 1g fiber), 37g protein.
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