Jalapeno Chicken Enchiladas - cooking recipe

Ingredients

2 (15 oz.) cans tomato sauce, divided
4 (3 3/4 oz.) cans condensed cream of chicken soup (undiluted)
4 c. (32 oz.) sour cream
4 jalapeno peppers, seeded and chopped
1 tsp. onion salt
1/4 tsp. pepper
4 c. cubed cooked chicken
3 c. (12 oz.) shredded Cheddar cheese, divided
20 flour tortillas

Preparation

In each of two greased 13 x 9 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 of 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 remaining cheese. Cover and bake one casserole at 350\u00b0 for 35 to 45 minutes. Cover and freeze remaining casserole for up to 1 month.