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Jalapeno Chicken Enchiladas

By: Kaylin DeVries  
"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.'"

Rating: This weblink has been rated 19 times with an average star rating of 4.3 Read Reviews (16)

Rate/Review | 710 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 (15 ounce) cans tomato sauce, divided
  • 4 (10.75 ounce) cans condensed cream of chicken soup, undiluted
  • 4 cups sour cream
  • 4 jalapeno peppers, seeded and finely chopped
  • 1 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 4 cups cubed cooked chicken
  • 3 cups shredded Cheddar cheese, divided
  • 20 (8 inch) flour tortillas

Directions

  1. In each of two greased 13-in. x 9-in. x 2-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. Cover and bake one casserole at 350 degrees F for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350 degrees F for 40-45 minutes or until edges are bubbly.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by BOBOBEARZOE 
Made several changes to this recipe. First of all, cut the redipe in half, and made only one... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2007 by mrsluton 
Really delicious recipe! I halved it and just made on dish of the enchiladas and they were... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by Louise 
Okay, this was a real disapointment. I was hosting a mexican night for a few girlfriends and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by Candice 
These were the best enchiladas I have ever had!! I never eat leftovers, but these were so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by Rob 
These were really good enchiladas!!! I halved the recipe, since I was only making it for a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by Joshifer 
These were great! instead of fresh jalapenos, we used two cans of jalapenos and they were... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by HN 
These tasted OK,but were way too runny. If I made them again, I would use more chicken and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by Erimess 
These were very good! I hate chopping up chicken, but they were pretty easy from there. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by Amy J 
I bring these to the Halloween potluck we go to every year and everyone loves them. I usually... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by Jen 
This is a good recipe, quick and easy. I am not a fan of cream of chicken soup in my... MORE

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