Chicken Enchiladas

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: 25 mins

Total: 1 hr 14 mins

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-inch flour tortillas

1 10-3/4-ounce can condensed cream of chicken soup

1 8-ounce carton dairy sour cream

1 cup milk

5 or 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.