Chicken Enchiladas

Ingredients

1/4 C chopped pecans
1/4 C chopped onion
2 T margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 T milk
1/4 tsp ground cumin
2 C chopped cooked chicken
12 7-inch flour tortillas
1 10-3/4 ounce can condensed cream of chicken soup
1 8-ounce carton dairy sour cream
1 C milk
3/4 C shredded Monterrey Jack or Cheddar cheese (3 ounces)
2 T chopped pecans


Technique

In a skillet cook the 1/4 cup pecans and the onion in margarine or
butter over medium heat until onion is tender and pecans are lightly
toasted.  Remove skillet from heat.  Stir in 1 tablespoon of the
canned green chili peppers.

In a medium mixing bowl combine softened cream cheese, the 1
tablespoon milk, and cumin; add nut mixture and chicken.  Stir until
combined.  Spoon about 3 tablespoons of the chicken mixture onto each
tortilla near an edge; roll up.  Place filled tortillas, seam sides
down, in a greased 3-quart rectangular baking dish.

In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and
remaining canned chili peppers.  Pour the soup mixture evenly over
the tortillas in the baking dish.  Cover with foil and bake in a 350
degree oven about 35 minutes or until heated through.  Remove foil.
Sprinkle enchiladas with Monterrey Jack cheese and the 2 tablespoons
pecans.  Return to oven and bake about 5 minutes more or until cheese
melts.  Makes 6 servings.  Buon appetito!


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