jalapeno chicken enchiladas
jalapeno chicken enchiladas

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, jalapeno chicken enchiladas. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

jalapeno chicken enchiladas is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. jalapeno chicken enchiladas is something that I’ve loved my whole life.

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

While the chicken is poaching, sautee the onion and jalapeno until soft. 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.

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.

Sprinkle the remaining shredded cheese on top of the sauce. Garnish with cilantro and/or sliced jalapeños, if desired. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Lentil and Beetroot Shepherd's Pie, with a Knorr Smoked Chilli and Tomato Stock Pot. Stir in the cream cheese, chicken and spices and mix well until the cream cheese is melted.

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