Ingredients
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1/4 cup chopped pecans
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1/4 cup diced onion
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2 tablespoons butter
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3 ounces cream cheese, softened
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1 tablespoon milk
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1/2 teaspoon salt
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1/4 teaspoon ground cumin
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2 cups chopped cooked chicken
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1/2 cup roasted red pepper salsa
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48 inches flour tortillas
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8 ounces condensed cream of chicken soup
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1 cup sour cream
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1 (15 ounce) can green enchilada sauce
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1/2 cup shredded monterey jack cheese
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1/2 cup shredded sharp cheddar cheese
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2 tablespoons chopped pecans
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5 -6 jalapeno peppers, rinsed seeded and chopped
Instructions
- In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
- In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
- 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.
- In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
- Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
- Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.