Creamy Chicken Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 cup chopped pecans
- 1⁄4 cup chopped onion
- 2 tablespoons butter
- 3 ounces softened cream cheese
- 1 tablespoon milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cumin
- 2 cups chopped cooked chicken
- 1 (10 1/2 ounce) can cream of chicken soup
- 8 ounces sour cream
- 1 cup milk
- 5 -6 chopped pickled jalapeno peppers
- 1 cup shredded monterey jack cheese
- 2 tablespoons chopped pecans
- 8 -10 flour tortillas
directions
- In a skillet cook 1/4 cup pecans and onions in butter until the onions are tender and the pecans are lightly toasted. Remove from heat.
- In a bowl combine cream cheese, 1 Tbs milk, salt and cumin. Add the nut mixture and chicken and stir until combined.
- Spoon about 1/3 cup chicken mixture onto each tortilla near one edge and roll up.
- Place filled tortillas, seam down, in a greased 12x7 1/2x2 inch baking dish.
- In a bowl combine chicken soup, sour cream, 1 cup milk and the jalapenos. Pour the soup mixture evenly over tortillas in dish.
- Cover with foil and bake in a 350F oven for about 35 minutes or until well heated.
- Remove foil and sprinkle with monterey jack cheese and 2 tbsp pecans.
- Return to oven for 4-5 minutes or until cheese is melted.
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