Jalapeno Chicken Enchiladas

Jalapeno Chicken Enchiladas

"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.'"
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  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.

Reviews

Read all reviews 22
  1. 28 Ratings

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Most helpful positive review

Made several changes to this recipe. First of all, cut the redipe in half, and made only one 9x13 pan. Secondly, didn't have any fresh jalepenos, so used the kind that come in a jar. Put in prob...

Most helpful critical review

Okay, this was a real disapointment. I was hosting a mexican night for a few girlfriends and was a little embarassed in the end. My first mistake was choosing a recipe that called for cream of...

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Made several changes to this recipe. First of all, cut the redipe in half, and made only one 9x13 pan. Secondly, didn't have any fresh jalepenos, so used the kind that come in a jar. Put in prob...

Okay, this was a real disapointment. I was hosting a mexican night for a few girlfriends and was a little embarassed in the end. My first mistake was choosing a recipe that called for cream of...

Oh yeah. These are good. I would suggest more jalepenos or hot sauce to heat it up more.

These were great! instead of fresh jalapenos, we used two cans of jalapenos and they were awesome!!

Really delicious recipe! I halved it and just made on dish of the enchiladas and they were great. I left the seeds and ribs in the jalepenos to make the enchiladas a little spicier and it was ...

I just made a couple of changes. I first of all used corn tortillas and I used one can of tomato sauce and one can of enchilada sauce. Its also really good with canned chilllis if you don't have...

These were the best enchiladas I have ever had!! I never eat leftovers, but these were so great that I couldn't resist! It's not very often that love something that I made. Thank you so much ...

These were really good enchiladas!!! I halved the recipe, since I was only making it for a few people, and then I wished I had made some more so I would have leftovers! They were GREAT! Thanks!

I am not quite sure what I was thinking even trying this recipe. I should have known from the ingredients that this would not taste like authentic mexican food. This is the only meal I have eve...

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