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Categories:
tomato sauce condensed cream sour cream peppers onion salt pepper chicken Cheddar cheese flour tortillas
Viewed: 41 - Published at: 2 years agoIngredients
- 2 cans (15 ounces each) tomato sauce, divided
- 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 4 cups sour cream
- 4 jalapeno peppers, seeded and chopped
- 1 teaspoon onion salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 3 cups shredded cheddar cheese, divided
- 20 flour tortillas (8 inches), warmed
Method
- In each of two greased 13x9-in. 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 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 bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.
- Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
