CHICKEN ENCHILADAS IN CREAMY WHITE SAUCE
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.
Provided by Little Mommy
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 611.9, Fat 38.7, SaturatedFat 16.6, Cholesterol 102.4, Sodium 1643.8, Carbohydrate 41.9, Fiber 3.4, Sugar 9.4, Protein 25
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