Ingredients Jump to Instructions ↓

  1. 2 (15 ounce) cans tomato sauce, divided

  2. 4 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted

  3. 4 cups sour cream

  4. 4 jalapeno peppers, seeded and finely chopped

  5. 1 teaspoon onion salt

  6. 1/4 teaspoon pepper

  7. 4 cups cubed cooked chicken

  8. 3 cups shredded Cheddar cheese, divided

  9. 20 (8 inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. 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.

  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. 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.

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


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