Chicken Enchiladas In Creamy Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup chopped pecans
• 1/4 cup diced onion
• 2 tablespoons butter
• 3 ounces cream cheese, softened
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 cups chopped cooked chicken
• 1/2 cup roasted red pepper salsa
• 48 inches flour tortillas
• 8 ounces condensed cream of chicken soup
• 1 cup sour cream
• 5 -6 jalapeno peppers, rinsed seeded and chopped
• 1 (15 ounce) can green enchilada sauce
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons chopped pecans

Recipe

• 1 in a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
• 2 in a bowl combine cream cheese, milk, salt and cumin. add nut mixture and chicken. stir to combine.
• 3 spoon about 1/3 cup chicken mixture onto each tortilla near one edge. roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
• 4 in another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. pour soup mixture over tortillas .
• 5 cover with foil and bake in a 350 degree oven for anout 35 minutes. (until heated through).
• 6 remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. return to over uncovered until cheese is metled.