These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. —Kaylin DeVries, Magna, Utah
Category: not set
Cuisine: not set
2 cans (15 ounces each) tomato sauce divided
4 cans (10-3/4 ounces each) condensed cream of chicken s
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 shredded cheddar cheese divided
20 flour tortillas (8 inches) warmed
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