Chicken Enchiladas
- Details
- Category: Steven's Recipes
- Published on Saturday, 07 December 2013 18:22
- Written by Steven Fricke
- Hits: 2368
Ingredients:2 dozen flour tortillas16 oz Cream cheese (softened) 1 Medium onion 2-3 Jalepeño peppers Salt to taste 8 oz Sour cream 1 cup Monterey Jack cheese (shredded) 2 cans Chicken (Drained) 1/4 cup Pecans (finely chopped) 1 tsp. Ground cumin 2 tbs Margarine 1/2 tsp Garlic powder 1 can Cream of chicken soup |
Directions:In a skillet melt the margarine, add the chopped pecans and cook until onions are tender. Add all the seasonings stirring until well blended. Set aside to slightly cool. Soften cream cheese, add 2/3 of pecan mixture (set remaining mixture aside for top of dish). Add jalepeño peppers and mix until blended. Add drained chicken and mix by hand into mixture. Place 2 tbs. of the mixture onto an edge of a tortilla and roll. Place seem side down into a baking pan. Continue doing this until all the mixture is used. Using a medium sized pot, empty the can of soup and heat only until the soup melts into an even consistency. Take away from heat and add sour cream, stirring until well blended. Pour this mixture over the entire baking dish of tortillas, making sure the edges are covered. Sprinkle the shredded cheese followed by the remaining pecan mixture over the dish. Bake uncovered at 350 degrees until heated through (approximately 30-45 minutes) |