Jalapeño Chicken Enchiladas
Jalapeño Chicken Enchiladas is an moderately easy dinner. Made with 2 (15 oz.) cans tomato sauce, divided, 4 (3 3/4 oz.) cans condensed cream of chicken soup (undiluted), 4 c. (32 oz.) sour cream, 4 jalapeño peppers, seeded and chopped and 1 tsp. onion salt, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
In each of two greased 13 x 9 baking dishes, spread 1/2 cup of tomato sauce; set aside.
In a large bowl, combine the soup, sour cream, jalapeños, onion salt and pepper.
Stir in chicken and 2 cups of 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 remaining cheese.
Cover and bake one casserole at 350° for 35 to 45 minutes.
Cover and freeze remaining casserole for up to 1 month.
🍷 Perfect Pairings
Complete your meal with these
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