Sunday, November 11, 2007

What's your favorite... Enchilada recipe?

This is awesome and it comes from an old Bunko friend. Thanks Kelly!!! :o)

Creamy Chicken Enchiladas

1 T. butter
1 med. onion, chopped
1 (4.5 oz.) can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
3-½ c. cooked, chopped chicken breast
8 (8-inch) flour tortillas (she uses at least 12)
2 (8 oz.) pkgs. shredded Monterey Jack cheese (she uses a little less)
1 c. whipping cream
1 can Cream of Mushroom Soup

Melt butter in large skillet over medium heat; add onion and sauté 5 minutes. Add chilies; sauté 1 minute. Stir in cream cheese, ½ of shredded cheese and all of chicken; cook stirring constantly until cream cheese melts. Spoon 2 to 3 tablespoons of mixture down center of each tortilla. Roll up and place seam side down in a slightly greased 9x13 inch-baking dish. Whisk together whipping cream and soup and pour over enchiladas. Sprinkle remaining cheese. Bake @ 350
degrees for 45 minutes.

This one is a little time consuming, but sooo worth it!!! I know you're thinking - pecans?!?! You don't even taste them and they give it such a wonderful texture! Don't be such a food snob! Give it a try - you'll be glad you did!!!

Southwestern Chicken Enchiladas

1/4 cup chopped pecans
1/4 cup chopped onion
1 Tbs. margarine or butter
1 (3-oz.) pkg. cream cheese, softened
1 Tbs. milk
1/4 tsp. ground cumin
2 cups chopped cooked chicken
6 8-inch flour tortillas
1 can cream of chicken soup
1 (8-oz.) carton sour cream
1 cup milk
5 or 6 chopped pickled jalapeno peppers
1 cup shredded Monterey Jack cheese
2 Tbs. chopped pecans

In a medium skillet cook the 1/4 cup pecans and onion in butter till onion is tender and pecans are lightly toasted. Remove from heat. In a bowl combine the softened cream cheese, the 1 Tbs. milk, and cumin. Add nut mixture and chicken. Stir together till well combined. Spoon about 1/3 cup chicken mixtures onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish. In a bowl combine soup, sour cream, the 1 cup of milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree oven about 45 minutes or till heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 Tbs. pecans. Bake for 4-5 minutes more or till cheese is melted. (I even like to turn on my broiler to get the cheese a little golden).

Makes 6 servings.

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