Jalapeno Chicken Enchiladas

Ingredients

• 30 ounces tomato sauce divided canned
• 40 ounces cream of chicken soup undiluted canned
• 4 cups cream sour
• 4  jalapeno seeded chopped
• 1 teaspoon onion salt 
• 0.3 teaspoon pepper 
• 4 cups roasted chicken cubed cooked
• 3 cups cheddar cheese shredded divided
• 20 8-inch flour tortilla warmed (es)

Equipment

• bowl
• oven

Directions

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.
3. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese.
4. 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.
5. To use frozen casserole: Thaw in the refrigerator overnight.
6. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.