Recipe

Chicken Enchiladas Recipe

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Ingredients

Directions

Step #1 IN A SKILLET COOK 1/4 c PECANS & ONIONS IN BUTTER TILL ONION IS TENDER & PECANS ARE LIGHTLY TOASTED.
Step #2 remove this from HEAT.
Step #3 IN A BOWL mix SOFTENED CREAM CHEESE, 1 Tb OF MILK SALT & GROUND CUMIN.
Step #4 ADD NUT MIXTURE & sliced COOKED CHICKEN.
Step #5 stir this toGETHER TILL WELL mixD.
Step #6 SPOON ABOUT 1/3 c OF MIXTURE ONTO EACH TORTILLA NEAR ONE EDGE; ROLL UP.
Step #7 PLACE FILLED TORTILLA, SEAM SIDE DOWN, IN A GREASED 12 X 7-1/2 X 2 INCH BAKING DISH.
Step #8 IN A BOWL mix SOUP, YOGURT, 1 c OF MILK & THE sliced JALAPENO PEPPERS.
Step #9 POUR THE SOUP MIXTURE EVENLY OVER THE TORTILLAS IN BAKING DISH.
Step #10 COVER WITH FOIL; BAKE IN A 350 OVEN ABOUT 35 mins OR TILL HEATED THROUGH.
Step #11 REMOVE FOIL.
Step #12 Sprinkle top WITH CHEESE & 2 tbsps PECANS.
Step #13 RETURN TO OVEN FOR 4 TO 5 mins OR TILL CHEESE IS MELTED.
Step #14 --.
Enjoy the Chicken Enchiladas recipe