jalapeno chicken enchiladas. Don't forget if you like my recipes to like share and subscribe! Happy Hump Day, here we are again half way through the week! These Creamy Jalapeño Chicken Enchiladas are a true restaurant quality meal you can prepare at home.
Like this: Me, "You're going to LOVE these enchiladas. They're spicy and creamy and awesome Don't wait even a day to make this. Toss the shredded chicken with the salsa. You can cook jalapeno chicken enchiladas using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of jalapeno chicken enchiladas
- You need 2 can of 15(oz) each) tomato sauce,divided.
- It's 4 can of (10-3/4 oz each) condensed cream of chicken soup,undiluted.
- You need 4 cup of (32 oz) sour cream.
- Prepare 4 of jalapeno peppers,seeded and chopped.
- It's 1 tsp of onion salt.
- Prepare 1/4 tsp of pepper.
- It's 4 cup of cubed cooked chicken.
- It's 3 cup of (12 oz) shredded cheddar cheese divided.
- Prepare 20 of flour tortillas(8 inches),warm.
MAKE the enchiladas: In a medium skillet over medium high heat. Pour your enchilada sauce in a frying pan and heat until warm. View top rated Jalapeno chicken enchiladas recipes with ratings and reviews. Chicken Enchilada dip for the crock pot, Chicken Enchiladas Lowfat, Cristina's Chicken Enchiladas, etc.
jalapeno chicken enchiladas step by step
- 1.in eachof two greased 13-inx9-in. baking dishes,spread 1/2 cup of tomato sauce;set aside.in alarge bowl,combine the soup,sour cream,jalapenos,onion salt and pepper.stir in chickenand 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 freeze one casserole for up to month cover and bake the second casserole at 350 for. 35-45.minutes oruntil edges are bubbly..
- to use frozen casserole:thaw casserole in the refrigerator overnight.bake,covered at350 for 40-50 minutes or until edges are bubbly..
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