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Jalapeno Chicken Enchiladas

SUBMITTED 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.'"

RECIPE RATING:

Read Reviews (12)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

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

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.
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.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350 degrees F for 40-45 minutes or until edges are bubbly.

FOOTNOTE

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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REVIEWS

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

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

Reviewed on Feb. 24, 2008 by Carol

Excellent!!! MORE

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

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

Reviewed on Oct. 17, 2007 by Cheryl

A little runny as previously noted. I would double the chicken and 1/2 the sauce. Tasted... MORE

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

Reviewed on Mar. 11, 2007 by Trish

These are good, but VERY rich! MORE

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

Reviewed on Feb. 21, 2007 by CALIFORNIADREAMIN

My teenage daughter made these and they were awesome, even though she forgot to use the entire... MORE

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