jalapeno chicken enchiladas

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, jalapeno chicken enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

jalapeno chicken enchiladas is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. jalapeno chicken enchiladas is something which I’ve loved my entire life.

Chicken World - Order directly online or download our app and save your time! Order directly online or download our app. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. These cheesy jalapeño chicken enchiladas are just as delicious as they look.

To begin with this particular recipe, we must first prepare a few ingredients. You can have jalapeno chicken enchiladas using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make jalapeno chicken enchiladas:
  1. Take 2 can 15(oz) each) tomato sauce,divided
  2. Take 4 can (10-3⁄4 oz each) condensed cream of chicken soup,undiluted
  3. Prepare 4 cup (32 oz) sour cream
  4. Prepare 4 jalapeno peppers,seeded and chopped
  5. Prepare 1 tsp onion salt
  6. Take 1⁄4 tsp pepper
  7. Take 4 cup cubed cooked chicken
  8. Prepare 3 cup (12 oz) shredded cheddar cheese divided
  9. Prepare 20 flour tortillas(8 inches),warm

Toss the shredded chicken with the salsa. Roll up and place seam side down into baking dishes. Roll into a log and place each into a large greased baking dish. Stir in the cream cheese, chicken and spices and mix well until the cream cheese is melted.

Steps to make jalapeno chicken enchiladas:
  1. 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
  2. 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.
  3. 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.
  4. to use frozen casserole:thaw casserole in the refrigerator overnight.bake,covered at350 for 40-50 minutes or until edges are bubbly.

Roll into a log and place each into a large greased baking dish. Stir in the cream cheese, chicken and spices and mix well until the cream cheese is melted. When all of the enchiladas are in the dish (es), evenly pour the rest of the Creamy Jalapeño Sauce over the enchiladas, gently spreading it with the back of a spoon, if necessary. Sprinkle the remaining shredded cheese on top of the sauce. Garnish with cilantro and/or sliced jalapeños, if desired.

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