Jalapeno Chicken Enchiladas

Total Time

Prep: 20 min. + freezing Bake: 40 min.


2 casseroles (5 servings each)

Updated: Oct. 23, 2022
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. —Kaylin DeVries, Magna, Utah
Jalapeno Chicken Enchiladas Recipe photo by Taste of Home


  • 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


  1. 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.
  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 bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.

Nutrition Facts

2 each: 751 calories, 38g fat (21g saturated fat), 152mg cholesterol, 1405mg sodium, 59g carbohydrate (4g sugars, 1g fiber), 37g protein.