Jalapeno Chicken Enchiladas

Jalapeño Chicken Enchiladas

5 servings

1 can (15 ounces) red enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/2 jalapeño pepper, seeded and chopped
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 cups cooked chicken, shredded
2 cups shredded cheddar cheese, divided
10 flour tortillas

Spread 1/2 of the enchilada sauce in a 13 in. x 9 in. x 2 in. baking dish; set aside. Combine soup, sour cream, jalapeños, onion salt and pepper. Stir in chicken and 1 cup cheese. Spread about 1/4 to 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Top with remaining sauce; sprinkle with the remaining cheese. Cover and bake at 350° for 35-45 minutes or until edges are bubbly. Ole'!

Oh, were these good! The original recipe called for tomato sauce (blah!) instead of the enchilada sauce and boy am I glad I made the change. They tasted like a yummy cross between green chili chicken enchiladas and my usual cheddar cheese enchiladas with red sauce. My husband said he liked the new combination a lot!

Linked to Gooseberry Patch Recipe Roundup.

Roasted Corn Salsa

2 cups

2 ears sweet corn
2 tomatoes, chopped
1/2 onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
1/4 teaspoon pepper
tortilla chips

Grill corn. Cool. Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips and enjoy!

I purposefully bought a few more ears of corn than I thought we needed for our July 4th cookout, so we would have left overs for this recipe. ;-)