Tuesday, July 6, 2010

Southwest Chicken Enchiladas

Nuts...on an enchilada....really?!  They are absolutely wonderul!  These are a great variation to your everyday chicken enchilada.  This one I came across while browsing On My Menu.  Give these a try!

1/4 cup chopped pecans
1/4 cup chopped onion (I used extra)
1 Tbs. margarine or butter
1 (3-oz.) pkg. cream cheese, softened (I used 4 oz.)
1 Tbs. milk
1/4 tsp. ground cumin (I used 1/2 t.)
2 cups chopped cooked chicken (I used a can of chicken)
6 8-inch flour tortillas
1 can cream of chicken soup
1 (8-oz.) carton sour cream
1 cup milk
5 or 6 chopped pickled jalapeno peppers (I used double)
1 cup shredded Monterey Jack cheese
2 Tbs. chopped pecans

In a medium skillet cook the 1/4 cup pecans and onion in butter till onion is tender and pecans are lightly toasted. Remove from heat.

In a bowl combine the softened cream cheese, the 1 Tbs. milk, and cumin. Add nut mixture and chicken. Stir together till well combined.

Spoon about 1/3 cup chicken mixtures onto each tortilla near one edge; roll up.

Place filled tortillas, seam side down, in a greased 2-quart square baking dish.

In a bowl combine soup, sour cream, the 1 cup of 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 oven about 45 minutes or till heated through.

Remove foil. Sprinkle enchiladas with cheese and the 2 Tbs. pecans. Bake for 4-5 minutes more or till cheese is melted.   Serve with cilantro and salsa.  We had mexican rice on the side.
Makes 6 servings.

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