JALAPENO CHICKEN ENCHILADAS (FREEZER RECIPE)

4 cans cream of . . . soup

2 16 oz sour cream

2 4 oz cans diced jalapenos drained

1 tsp onion salt

¼ tsp pepper

4 cups cooked and cubed/shredded chicken

2 lrg cans green enchilada sauce (put one in pantry for easy meal later)

4 cups shredded cheese (divided)

20 8” flour tortillas (freeze 10)

1.  Mix all but sauce, 2 cups cheese and tortillas.

2.  In 13 x 9 pan pour a thin layer of enchilada sauce from one of the cans.

3.  In 10 tortillas, put ½ cups mix in center, roll and place seam side down on top of sauce.

4.  Pour remaining sauce from open can over the top of the enchiladas and sprinkle with 1 cup of cheese.

5  Bake 35-45 minutes at 350.

6.  Freeze remaining mix, cheese & tortillas for a quick meal later using the enchilada sauce from the pantry.