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This recipe for CHICKEN ENCHILADAS is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1/4 c. chopped pecans
1/4 c. chopped onion
2 T. butter

3 oz. whipped cream cheese
1 T. milk
1 tsp. salt
1/4 tsp cumin
2 c. cooked, chopped chicken

6-8 flour tortillas

1 can cream of chicken soup
8 oz. sour cream
1 c. milk
5-6 chopped jalapeños

1 c. shredded cheddar cheese
2 T. chopped pecans

Combine pecans, onion, butter and cook in a large skillet until onion is tender; remove from heat. Mix together cream cheese, milk, salt, cumin, chicken in mixing bowl; add to mixture in skillet, mixing well. Put approximately 1/3 c. of mixture in each tortilla, roll up, place in greased 13x9in. baking dish. Mix together soup, sour cream, milk, jalapeños in a bowl; pour over tortillas; cover with foil and bake at 350º for 25 minutes. Remove dish from oven, remove foil, sprinkle cheese and pecans on enchiladas; return to oven to melt cheese for additional 5-6 minutes; remove from oven and serve with side dish of yellow rice and black beans.




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