Jalapeno Chicken Enchiladas

Make a tasty Mexican meal with a few common pantry items.

[quicklook-recipe prep_time=”20min” cook_time=”40 min” serves=”5″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon pepper
  • 4 cups cubed cooked chicken
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 20 flour tortillas (8 inches)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”60 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item]

[/step-list-wrapper]

Editor’s note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Originally Published in Reader's Digest

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