Lunch: Jalapeno Chicken Enchiladas Recipe

Ingredients

2 cans (15 ounces each) tomato sauce, divided
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups (32 ounces) sour cream
4 jalapeno peppers, seeded and chopped
1 teaspoon onion salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
3 cups (12 ounces) shredded cheddar cheese, divided
20 flour tortillas (8 inches), warmed

Instructions

In each of two greased 13-in. x 9-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 ° 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 ° for 40-45 minutes or until edges are bubbly.

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