Jalapeno Chicken Enchiladas

These are delicious and oh so easy! Enjoy!

2 cans (15 ounces each) tomato sauce
4 cans cream of chicken soup
4 cups (32 ounces) sour cream
4 jalapeno peppers, seeded and chopped
1 teaspoon onion salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
3 cups shredded cheddar cheese
20 flour tortillas

In each of two greased 13-in. x 9-in. x 2-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.
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 tomato sauce; sprinkle with the remaining cheese. 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.