Chicken Enchiladas
Recipe from
Better Homes and Gardens
In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.
Servings:
Makes 6 servings.
Prep Time:
25 mins
Total Time:
1 hr 14 mins
Ingredients
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1/4 cupchopped pecanssee savings
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1/4 cupchopped onionsee savings
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1 tablespoonmargarine or buttersee savings
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1 3-ounce packagecream cheese, softenedsee savings
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1 tablespoonmilksee savings
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1/4 teaspoonground cuminsee savings
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2 cupschopped cooked chickensee savings
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6 8-inchflour tortillassee savings
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1 10-3/4-ounce cancondensed cream of chicken soupsee savings
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1 8-ounce cartondairy sour creamsee savings
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1 cupmilksee savings
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5 or 6chopped pickled jalapeno peppers, rinsed, seeded, and choppedsee savings
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1 cupshredded cheddar cheese and/or Monterey Jack cheese (4 ounces)see savings
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2 tablespoonschopped pecanssee savings
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.
Nutrition information
Per serving: Calories 541, Total Fat 35 g, Saturated Fat 15 g, Cholesterol 99 mg, Sodium 924 mg, Carbohydrate 30 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet
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