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StumbleUponPreparation time: 20 minutes
Cooking time: 40 minutes
You Will Need
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 jalapeño 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)
What to Do
1. In each of two greased 13 x 9 x 2-inch 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°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°F for 40-45 minutes or until edges are bubbly.
Yield: 2 casseroles, 5 servings each
Editor's note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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