Jalapeno Chicken Enchiladas

In each of two greased 13-in. x 9-in. x 2-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 degrees F for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.

To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350 degrees F for 40-45 minutes or until edges are bubbly.