Chicken Enchiladas

Ingredients

Instructions

Enchilladas

  • 1/2 c. chopped onion
  • 1 tbls. water
  • 4 oz. cream cheese
  • 1 tsp. ground cumin
  • 1/8 tsp. salt
  • 1/4 tsp. pepper
  • 4 c. chopped cooked chicken
  • 1/4 c. chopped pecans, toasted (optional)
  • 12 7-8 inch flour tortillas
  • 1/2 c. shredded sharp cheddar cheese
  • chopped parsley
  • shredded lettuce (optional)
  • chopped tomatoes (optional)

Sauce

  • 1 – 10 oz. can cream of chicken soup
  • 8 oz. sour cream
  • 1 c. milk
  • 3 tbls. chopped, pickled jalapeno peppers
In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain. In a medium mixing bowl, stir together cream cheese, cumin, salt and pepper. Stir in onion, chicken and pecans. Spray a 3 qt. Rectangle casserole with a non-stick coating. For each enchilada, spoon about 1/4 c. of the chicken mixture onto one tortilla; roll up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas.

For sauce, in a medium mixing bowl, combine soup, sour cream, milk and peppers; pour mixture over enchiladas.

Bake, covered in a 350 oven about 40 minutes until heated through. Sprinkle enchiladas with shredded cheddar cheese. Bake enchiladas, uncovered for 4-5 minutes more or until cheese is melted. Sprinkle with parsley.

We like to serve with chopped tomatoes and shredded lettuce on top.