Creamy Chicken Enchiladas

This is an interesting twist to traditional chicken enchiladas! One of my family's favorite recipes! You can make this as mild or hot as you like by adjusting the amount of jalapenos you use. I have tried this with canned chicken to speed up the prep time, but didn't like it near as much.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup  chopped pecans
• 1⁄4 cup  chopped onion
• 2  tablespoons butter
• 3  ounces  softened cream cheese
• 1  tablespoon milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cumin
• 2  cups  chopped  cooked chicken
• 1 (10 1/2ounce) can  cream of chicken soup
• 8  ounces sour cream
• 1  cup milk
• 5 -6  chopped  pickled jalapeno peppers
• 1  cup  shredded monterey jack cheese
• 2  tablespoons  chopped pecans
• 8 -10  flour tortillas

Directions

1. In a skillet cook 1/4 cup pecans and onions in butter until the onions are tender and the pecans are lightly toasted. Remove from heat.
2. In a bowl combine cream cheese, 1 Tbs milk, salt and cumin. Add the nut mixture and chicken and stir until combined.
3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge and roll up.
4. Place filled tortillas, seam down, in a greased 12x7 1/2x2 inch baking dish.
5. In a bowl combine chicken soup, sour cream, 1 cup milk and the jalapenos. Pour the soup mixture evenly over tortillas in dish.
6. Cover with foil and bake in a 350F oven for about 35 minutes or until well heated.
7. Remove foil and sprinkle with monterey jack cheese and 2 tbsp pecans.
8. Return to oven for 4-5 minutes or until cheese is melted.