Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, jalapeno chicken enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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 Cheesy Chicken Enchiladas are irresistibly cheesy, stuffed with juicy chicken, both Monterrey Jack cheese and sharp cheddar cheese then doused in the most irresistible creamy jalapeno lime.
jalapeno chicken enchiladas is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. jalapeno chicken enchiladas is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook jalapeno chicken enchiladas using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make jalapeno chicken enchiladas:
- Get 2 can 15(oz) each) tomato sauce,divided
- Prepare 4 can (10-3/4 oz each) condensed cream of chicken soup,undiluted
- Prepare 4 cup (32 oz) sour cream
- Get 4 jalapeno peppers,seeded and chopped
- Make ready 1 tsp onion salt
- Make ready 1/4 tsp pepper
- Get 4 cup cubed cooked chicken
- Prepare 3 cup (12 oz) shredded cheddar cheese divided
- Prepare 20 flour tortillas(8 inches),warm
Pour your enchilada sauce in a frying pan and heat until warm. Adobo Chicken Enchiladas. with jalapeño pepper and sour cream. Maybe it's the tender, shredded chicken seasoned with a zesty blend of spices. Or maybe it's the way the gooey cheddar cheese.
Steps to make jalapeno chicken enchiladas:
- 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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