These creamy enchiladas are likely to be as popular at your house as they are at Kaylin DeVries' home. "I have many requests for this recipe," relates the Magna, Utah reader. "For weddings, I place the recipe in a nice casserole dish to give as a gift."

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INGREDIENTS

2 cans (15 ounces each) tomato sauce ; divided
4 cans (10-3/4 ounces each) condensed cream of chicken so ; 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

servings

INSTRUCTIONS

See original recipe: http://www.tasteofhome.com/re...

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NOTES

Alert editor

Jalapeno Chicken Enchiladas Recipe

2 cans (15 ounces each) tomato sauce divided
4 cans (10-3/4 ounces each) condensed cream of chicken so 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

Directions

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 350degrees 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 350degrees for 40-45 minutes or until edges are bubbly.

Yield: 2 casseroles (5 servings each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Jalapeno Chicken Enchiladas in Quick Cooking July/August 2002, p44

Nutritional Facts

1 serving (2 each) equals 751 calories, 38 g fat (21 g saturated fat), 152 mg cholesterol, 1,405 mg sodium, 59 g carbohydrate, 1 g fiber, 37 g protein.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving (656g)
Recipe Makes: 10 servings

Calories: 1987
Calories from Fat: 468 (24%)

Amt Per Serving		% DV

	Total Fat 52g	69 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 25.4g
	Polyunsanturated Fat 10.8g
Cholesterol 52.1mg		16 %
Sodium 3868.5mg		133 %
Potassium 1065.1mg		28 %
Total Carbohydrate 308.1g		91 %
	Dietary Fiber 18.6g	74 %
	Sugars, other 289.5g
Protein 65.1g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1987

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