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Jalapeño Chicken Enchiladas Recipe

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This recipe for Jalapeño Chicken Enchiladas is from A Taste of Turn-About Ranch , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (15 oz each) tomato sauce, divided
4 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
4 c sour cream
4 jalapeño peppers, seeded and chopped
1 onion, chopped
1 tsp onion salt
½ tsp garlic powder
¼ tsp pepper
5 to 6 c cubed cooked chicken
3 c shredded cheddar cheese, divided
20 flour tortillas (8 inch)
Directions:
Directions:
Makes two 13x9 in pans. One to eat and one to freeze!

Grease pans. Spread ½ cups of tomato sauce in bottom of each pan. In a large bowl, combine soup, sour cream, jalapeños, onions, onion salt, garlic powder, and pepper. Stir in chicken and 2 cups of cheese. Spread a little more than ½ cup of chicken mixture down the center of each tortilla. Roll up the tortillas and place seam side down in dishes. Top with remaining tomato sauce and sprinkle with the remaining cheese. Cover and bake one casserole at 350 for 35-45 mins or until edges are bubbly. Cover and freeze the remaining casserole for up to a month.

To use frozen casserole: Thaw in refrigerator overnight. Bake at 350 for 40-45 mins or until edges are bubbly.

 

 

 

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