Jalapeno Chicken Enchiladas
Taco sauce may be replaced for the tomato sauce which is what I used… you will find my recipe HERE
The dish must sit for at least 20 or more minutes for the filling to firm up, if you like lots of heat use more jalapeno peppers
Yield 10 enchiladas/5 servings
Ingredients:
1 (15 ounce) can tomato sauce (or can use taco sauce)
2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted
2 cups sour cream
2 large jalapeno pepper, seeded and finely chopped
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper, or to taste
4 cups cooked chopped chicken (can really use as much as you like)
2 cups shredded cheddar cheese, divided (can use more cheese)
10 (8-inch) flour tortillas, warmed
Instructions:————————————
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Spread about 1/2 cup tomato sauce into the bottom of the baking dish (a very thin layer is all that is needed).
In a large bowl combine 2 cans of condensed chicken soup with sour cream chopped jalapenos, onion powder, salt, garlic powder and black pepper.
Stir in the chicken and 1 cup shredded cheddar cheese (a little more cheese won’t hurt).
Spread 1/2 cup of the chicken mixture down the center of each tortilla.
Roll up and place seam side down in the baking dish.
Spoon the remaining tomato sauce over the tortillas, then sprinkle with remaining 1 cup (or more) of cheddar cheese.
Bake uncovered for about 25 minutes or just until hot (do not bake too long or the flour tortillas with get too soft).
Allow the dish to sit at least 20 minutes or more before serving.
Related posts:
- Chicken And Black Bean Enchiladas
Cream Cheese Chicken Enchiladas
Kitten’s Creamy Chicken Enchiladas
Jalapeno Chicken And Refried Bean Tortilla Rolls
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