Jalapeno Chicken Enchiladas

• Meat

  • 4 cups Chicken, cooked

• Produce

  • 4 Jalapeno peppers

• Canned Goods

  • 4 cans (10-3/4 ounces each condensed cream of chicken soup, condensed

• Condiments

  • 2 cans (15 ounces each tomato sauce

• Baking & Spices

  • 1 tsp Onion salt
  • 1/4 tsp Pepper

• Bread & Baked Goods

  • 20 Flour tortillas (8 inches

• Dairy

  • 3 cups Cheddar cheese
  • 4 cups Sour cream

Found on tasteofhome.com

Description

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

• 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). Editors 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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