Chicken Enchiladas

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

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

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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