Chicken Enchiladas - Recipe.com

By carvalhohm

In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.

Ingredients

• 1/4 cup chopped pecans
• 1/4 cup chopped onion
• 1 tablespoon margarine or butter
• 1 3-ounce package cream cheese, softened
• 1 tablespoon milk
• 1/4 teaspoon ground cumin
• 2 cups chopped cooked chicken
• 6 8-inch flour tortillas
• 1 10-3/4-ounce can condensed cream of chicken soup
• 1 8-ounce carton dairy sour cream
• 1 cup milk
• 5 or 6 chopped pickled jalapeno peppers, rinsed, seeded, and chopped
• 1 cup shredded cheddar cheese and/or Monterey Jack cheese (4 ounces)
• 2 tablespoons chopped pecans

Details

Servings 6
Preparation time 25mins
Cooking time 74mins
Adapted from recipe.com

Preparation

Step 1

1.In medium skillet cook 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat.

2.In bowl combine softened cream cheese, 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir together until well combined.

3.Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in greased 2-quart square baking dish.

4.In bowl combine soup, sour cream, 1 cup milk, and pickled jalapeno peppers. Pour soup mixture evenly over tortillas in baking dish. Cover with foil; bake in 350 degree oven about 45 minutes or until heated through.

5.Remove foil. Sprinkle enchiladas with cheese and 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted.