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Chicken Enchiladas in Creamy White Sauce

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“These are wonderful! My mother always makes a half a pan with nuts and a half pan without them. I prefer the texture the nuts give. Add crushed red pepper to soup mixture for more heat.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
  2. In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
  3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge. Roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
  4. In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
  5. Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
  6. Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.

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