Makes 20 enchiladas. Bake what you want, freeze the rest before baking.
2 cans (15 ounces each) enchilada sauce
4 cans (10.75 ounces each) cream of chicken soup
32 ounces sour cream
4 jalapeno peppers, seeded and chopped (optional)
1 teaspoon onion salt
1/4 teaspoon pepper
5 cups chopped chicken
3 cups cheddar cheese, divided
20 flour tortillas (8 inches)
In each of 2 greased 13 x 9 inch baking dishes, spread 1/2 cup enchilada sauce and set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt, and pepper. stir in the chicken and 2 cups cheese.
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 enchilada sauce. Sprinkle with remaining cheese. Cover and bake one casserole at 350 degrees for 35-45 minutes or until edges are bubble. Cover and freeze remaining casserole for up to 1 month.
To use frozen casserole, thaw in the refrigerator overnight. Bake, covered, at 350 degrees for 40-45 minutes or until edges are bubbly.