Jalapeno Chicken Enchiladas

(Not really as spicy as it sounds)

Preparation time: 20 minutes
Cooking time: 40 minutes

You Will Need
1 can (15 ounces each) tomato sauce, divided
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (32 ounces) sour cream
2 jalapeño peppers, seeded and chopped*
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 1/2 cups (12 ounces) shredded cheddar cheese, divided
10 flour tortillas (8 inches)

What to Do
1. In greased 13 x 9 x 2-inch baking dishe, 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 dishe. Top with remaining tomato sauce; sprinkle with the remaining cheese. Cover and bake casserole at 350°F for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.

LABEL: Thaw in the refrigerator overnight. Sprinkle cheese on top. Bake, covered, at 350°F for 40-45 minutes or until edges are bubbly.