Chicken Enchiladas

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


Chicken Enchiladas

by 11  people


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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  inches 
    flour tortillas
  • 1  10 3/4 ounce can 
    condensed cream of chicken soup
  • 1  8  ounce carton 
    dairy sour cream
  • 1   cup 
    milk
  • 5 - 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.
Nutrition information
Per Serving: cal. (kcal) 541, Fat, total (g) 35, chol. (mg) 99, sat. fat (g) 15, carb. (g) 30, pro. (g) 28, sodium (mg) 924, Percent Daily Values are based on a 2,000 calorie diet
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