Chicken Enchiladas in Creamy White Sauce

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 60 Minutes

Servings: 6

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.

Ingredients:

1/4 cup chopped pecans

1/4 cup diced onion

2 tablespoons butter

3 ounces cream cheese, softened

1 tablespoon milk

1/2 teaspoon salt

1/4 teaspoon ground cumin

2 cups chopped cooked chicken

1/2 cup roasted red pepper salsa

48 inches flour tortillas

8 ounces condensed cream of chicken soup

1 cup sour cream

5 -6 jalapeno peppers, rinsed seeded and chopped

1 (15 ounce) can green enchilada sauce

1/2 cup shredded monterey jack cheese

1/2 cup shredded sharp cheddar cheese

2 tablespoons chopped pecans

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.

By RecipeOfHealth.com