Sour Cream Chicken Enchiladas

ElizabethEstes's Note:

A nice semi-mild chicken enchilada recipe that all the kids will like. The pecans add a little different texture and flavor. This is a great way to use your Thanksgiving turkey leftovers.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 4 very la ...

• ½ cup chopped onion
• 0.5 (8 ounce) package cream cheese (4 oz)
• 1 tablespoon butter
• 1 teaspoon cumin
• ¼ teaspoon pepper
• ½ teaspoon salt
• 4 cups choppedcooked chicken or 4 cups turkey
• ¼ cup chopped toasted pecans
• 8 (10 inch) flour tortillas
• 1 (10 ¾ ounce) can cream of chicken soup
• 1 cup sour cream
• 1 (4 ounce) can Ortega chiles
• 1 cup milk
• ½ cup monterey jack cheese
• ¼ cup minced cilantro
• ¼ cup minced red pepper
• 1 small tomato

Directions:

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.