In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.
Recipe from Better Homes and Gardens
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
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.
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.
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.
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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