Chicken Enchiladas in Creamy White Sauce
photo by lazyme
- Ready In:
- 1hr
- Ingredients:
- 17
- 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
- In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
- In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
- 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.
- In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
- Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
- Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.
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Reviews
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Made this tonight with my leftover roast chicken meat. Pretty easy and very yummy. Couldn't for the life of me find where the roasted red pepper salsa came into play, but it didn't need it anyway. As a matter of fact, I'd say there was just a little too much sauce. Perhaps next time I'll use only half a can of cream of chicken and maybe a little less sour cream. Loved the nuts in it. OH! And i used corn tortillas, not flour...flour tortillas don't say "enchilada" to me. Will def' make this again. Thanks Little Momma.
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Had to use Celery Soup (No Chicken Soup on hand). I also had to sub canned chopped green chilies for the green enchilada sauce. Seasoned one side of chicken breasts with chili powder and other side with taco seasoning and then pan fried. Left out the jalapeno peppers and roasted red pepper salsa (our palates require less heat.) Followed rest of recipe steps and, I have to tell you, these enchiladas were DELICIOUS! The pecans add so much! I was able to fill eight, 8 inch flour tortillas. Huge Thank You!
RECIPE SUBMITTED BY
I am married and I have a 3 1/2 year old daughter and my little guy was born in December. I'm an office manager for a construction company and my husband does floor installation and trim carpentry. The kitchen is where my inner "domestic diva" comes out. Too bad it doesn't also come out in organizing... I tend to be busy during the week with friends, church functions and family so I usually have quickie meals, but on weekends (especially Sundays) I make more time consuming meals. My hobbies are (of course) cooking, reading, more cooking, and playing with my kids. My husband and I love to get together with couples from our church (many of them he grew up with!) and we play games, eat and have great times!