Jalapeno Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. 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:
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).
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