CHICKEN ENCHILADAS Recipe

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


Category:	Category: Main Dishes/Meats

Ingredients:	Ingredients: 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

Directions:	Directions: 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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CHICKEN ENCHILADAS Recipe

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Directions:

Directions: