Chicken Enchiladas

Ingredients:

• 1/4 cup onion, chopped
• 1/4 cup pecans, chopped
• 2 Tbsp. margarine
• 3 oz. cream cheese, softened
• 1 Tbsp. milk
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 2 cups chicken, cooked and chopped
• 8 flour tortillas
• 1 can cream of chicken soup
• 1 cup milk
• 8 oz. sour cream
• 5-6 jalapeno peppers, chopped and seeded
• 1 cup cheddar cheese, shredded
• 2 Tbsp. pecans

Directions:

Saute onion and 1/4 cup pecans in margarine until onion is tender and pecans are lightly toasted. Remove from heat. Combine next 4 ingredients. Add to nut mixture and chicken. Stir well until combined. Spoon about 1/3 chicken mixture onto each tortilla near one edge. Roll up and place, seam-side down, in greased 9x13 inch baking pan.

Combine soup, 1 cup milk, sour cream, and peppers; pour evenly over tortillas in pan. Cover with foil. Bake at 350 degrees F for 30-35 minutes, or until heated through. Remove foil. Sprinkle enchiladas with cheese and 2 tablespoons of pecans. Return to oven for 5 minutes, or until cheese is melted.

By Robin from Washington, IA