jalapeno chicken enchiladas

Name: jalapeno chicken enchiladas
Cuisine: American
Ingredients: 2 can 15(oz) each) tomato sauce,divided; 4 can (10-3/4 oz each) condensed cream of chicken soup,undiluted; 4 cup (32 oz) sour cream; 4 jalapeno peppers,seeded and chopped; 1 tsp onion salt; 1/4 tsp pepper; 4 cup cubed cooked chicken; 3 cup (12 oz) shredded cheddar cheese divided; 20 flour tortillas(8 inches),warm

rosetrinty @cook_3784282

jalapeno chicken enchiladas

rosetrinty @cook_3784282

Saved

Ingredients

2 can15(oz) each) tomato sauce,divided
4 can(10-3/4 oz each) condensed cream of chicken soup,undiluted
4 cup(32 oz) sour cream
4jalapeno peppers,seeded and chopped
1 tsponion salt
1/4 tsppepper
4 cupcubed cooked chicken
3 cup(12 oz) shredded cheddar cheese divided
20flour tortillas(8 inches),warm

Saved

Steps

1

1.in eachof two greased 13-inx9-in. baking dishes,spread 1/2 cup of tomato sauce;set aside.in alarge bowl,combine the soup,sour cream,jalapenos,onion salt and pepper.stir in chickenand 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 freeze one casserole for up to month cover and bake the second casserole at 350 for. 35-45.minutes oruntil edges are bubbly.
4

to use frozen casserole:thaw casserole in the refrigerator overnight.bake,covered at350 for 40-50 minutes or until edges are bubbly.