Sour Cream Chicken Enchiladas

• 12 cup chopped onion
• 0.5 (8 ounce) package cream cheese (4 oz)
• 1 tablespoon butter
• 1 teaspoon cumin
• 14 teaspoon pepper
• 12 teaspoon salt
• 4 cups chopped cooked chicken or 4 cups turkey
• 14 cup chopped toasted pecans
• 8 (10 inch) flour tortillas
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 (4 ounce) can Ortega chiles
• 1 cup milk
• 12 cup monterey jack cheese
• 14 cup minced cilantro
• 14 cup minced red pepper
• 1 small tomatoes

1. In a small saucepan saute onion in butter until tender.
2. Remove from heat and add cream cheese, 1 tbs water, cumin, pepper, salt, chicken and pecans.
3. Soften tortillas in the microwave.
4. Fill each tortilla with 1/8th of the filling and roll up jelly roll style.
5. Place seam side down in an oiled 9x13-inch rectangle casserole dish.
6. Mix well, soup, milk, pecans and Ortega's in a medium bowl.
7. Pour evenly over enchiladas.
8. cover with foil and bake at 350F for about 40 minutes.
9. Remove from oven and sprinkle with 1/2 cup of jack cheese.
10. Return to oven uncovered for 5 or so minutes until the cheese is melted.
11. Top with minced cilantro, red peppers and tomatoes.

onion, cream cheese, butter, cumin, pepper, salt, chicken, pecans, flour tortillas, cream of chicken soup, sour cream, chiles, milk, cheese, cilantro, red pepper, tomatoes

Taken from www.food.com/recipe/sour-cream-chicken-enchiladas-20653 (may not work)