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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄4 cup  chopped pecans
• 1⁄4 cup  diced onion
• 2  tablespoons butter
• 3  ounces cream cheese, softened
• 1  tablespoon milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 2  cups  chopped  cooked chicken
• 1⁄2 cup  roasted red pepper salsa
• 48  inches flour tortillas
• 8  ounces  condensed cream of chicken soup
• 1  cup sour cream
• 5 -6  jalapeno peppers, rinsed seeded and chopped
• 1 (15 ounce) can  green enchilada sauce
• 1⁄2 cup  shredded monterey jack cheese
• 1⁄2 cup  shredded sharp cheddar cheese
• 2  tablespoons  chopped pecans

Directions

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.