Chicken Enchiladas

Chicken Enchiladas
Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

1. In a medium skillet cook the 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat. 2. In a bowl combine the softened cream cheese, the 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 a greased 2-quart square baking dish. 4. In a bowl combine soup, sour cream, the 1 cup milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree F oven about 45 minutes or until heated through. 5. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings

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