Tuesday, June 10, 2008
These Enchiladas ROCK!!
Here is a recipe for some fabulous Enchiladas, which I got from another lady in our sunday school class!! Thanks Kim! We will be eating them in just a few moments. I cannot wait!
2 cans (15 ounce each) tomato sauce, divided
4 cans (10 ¾ ounce each) cream of chicken soup
4 cups (32 ounces) sour cream
4 jalapeno peppers, seeded and chopped
1 tsp onion salt
¼ teaspoon pepper
4 cups cubed or shredded cooked chicken (about 4 large chicken breast)
3 cups (12 ounces) shredded cheddar cheese, divided
20 flour tortillas (8 inch)
In each of the two greased 9 x 13 baking dishes, spread ½ cup of tomato sauce on the bottom; set aside. In a large bowl combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups of shredded cheddar cheese.
Spread about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down, in prepared 9 x 13 baking dishes. Top with remaining tomato sauce; sprinkle with remaining cheese. Cover and bake at 350 degrees for 35-45 minutes or until edges are bubbly. You can cover and freeze these casseroles for up to one month. Thaw in refrigerator overnight to use frozen casserole.