1. In a small saucepan sauté onion in butter until tender. 2. Remove from heat and add cream cheese, 1 tbs water, cumin, pepper, salt, chicken and pecans. 3. Soften tortillas in the microwave. 4. Fill each tortilla with 1/8th of the filling and roll up jelly roll style. 5. Place seam side down in an oiled 9x13-inch rectangle casserole dish. 6. Mix well, soup, milk, pecans and Ortega's in a medium bowl. 7. Pour evenly over enchiladas. 8. cover with foil and bake at 350°F for about 40 minutes. 9. Remove from oven and sprinkle with 1/2 cup of jack cheese. 10. Return to oven uncovered for 5 or so minutes until the cheese is melted. 11. Top with minced cilantro, red peppers and tomatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
