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. ---------------------------------------------------------------------------
Nutrition
Ingredients
