Chicken Enchiladas

This recipe is from my friend Michele who's an amazing cook and hostess.  She has a warmth and grace that makes you feel instantly at home.

We've been making these Enchiladas for over a dozen years or more.  They make a great weeknight meal for the family or can equally grace the table when company comes.  They can be made a day ahead of time or frozen - both come out great.

I'll warn you now, my pictures do not do this recipe justice!  I forgot to take a picture of the entire dish when it came out of the oven and began plating when I realized that I needed a picture.  Next time I make them, I'll take a better picture, I promise!

The pecans may seem a little out of place, but I assure you they add a great flavour and crunch to the dish.  Don't omit them!

Ingredients:
1/2 cup chopped pecans
1/4 cup chopped onion
2 Tbps butter or margarine

1 3-oz pkg. cream cheese, softened
1 Tbsp milk
1/2 tsp salt
1/4 tsp ground cumin
2 cups chopped cooked chicken (or approx. 3 1/2 chicken breasts)

6 - 8" flour tortillas

1 10 3/4 oz can condensed cream of chicken soup
1 8-oz carton sour cream
1 cup milk
5-6 pickled japapeno peppers, rinsed and chopped (approx. 1/3 cup)

1 cup shredded Monterey Jack Cheese (or cheddar)
2 Tbsp. chopped pecans


Directions:
In a skillet, cook 1/4 cup pecans and onion in butter or margarine until tender and pecans are lightly toasted.  Remove from heat.

In a bowl, combine the softened cream cheese, 1 Tbsp milk, salt, and ground cumin.  Add nut mixture and chopped cooked chicken.  Stir together until well combined.

Spoon about 1/3 cup chicken mixture onto each tortilla near one edge and roll up.  Place filled tortillas, seam side down, in a greased 12X7 1/2X2 inch baking dish.

In a bowl, combine cream of chicken soup, sour cream, 1 cup milk, and the chopped jalapeno peppers.  Pour the sop mixture evenly over the tortillas in the baking dish.  Cover with foil, bake in a 350 degree oven for 35 minutes or until heated through.

Remove foil, sprinkle enchiladas with cheese and 2 Tbsp. pecans.  Return to the 350 degree oven for 4 to 5 minutes or until cheese is melted.

Makes 6 servings

Lombardis Notes:  I use "low-fat" cream cheese and sour cream in this recipe to reduce the fat content.  Don't omit the pecans as they add a great crunch and flavour to this dish.