Jalapeno Chicken Enchiladas Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/4 teaspoon pepper
- 1 teaspoon onion salt
- 4 cups cubed cooked chicken
- 2 cans (15 ounces each) tomato sauce divided
- 4 cups (32 ounces) sour cream
- 4 cans (10-3/4 ounces each) condensed cream of chicken so undiluted
- 4 jalapeno peppers seeded and chopped
- 3 cups (12 ounces) shredded cheddar cheese divided
- 20 flour tortillas (8 inches) warmed
- Carbohydrate 308.134050600962 g
- Cholesterol 52.08 mg
- Fat 51.9500074519231 g
- Fiber 18.6113035142972 g
- Protein 65.0753484375 g
- Saturated Fat 12.8058473557692 g
- Serving Size 1 1 serving (656g)
- Sodium 3868.46010576923 mg
- Sugar 289.522747086664 g
- Trans Fat 3.01641995192308 g
- Calories 1987 calories
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. Print Add to Recipe Box Email a Friend
