Terri'S Chicken Enchiladas

• 1/4 c. chopped pecans
• 2 Tbsp. butter
• 1 Tbsp. milk
• 1/4 tsp. cumin
• 8-in. tortillas
• 8 oz. sour cream
• 5-6 pickled jalapenos
• 1/4 c. chopped onion
• 3 oz. cream cheese
• 1/2 tsp. salt
• 2 c. chopped, cooked chicken
• 1 can cream of chicken soup
• 1 c. milk
• 1 c. shredded cheese

1. Saute onion and pecans in butter until onion is tender. Combine cream cheese, 1 Tbsp. milk, salt and cumin.
2. Add nut mixture and chicken.
3. Stir until well combined.
4. Spoon about 1/3 c. chicken mixture onto each tortilla (near the edge) and roll up. Place filled tortilla (seam side down) in greased baking dish. In another bowl, combine soup, sour cream, 1 c. milk, and jalapenos. Pour over enchiladas. Cover with foil and bake at 350u0b0 for 35 minutes.
5. Uncover and sprinkle with cheese, and bake until cheese melts.
6. Makes 6.

pecans, butter, milk, cumin, tortillas, sour cream, jalapenos, onion, cream cheese, salt, chicken, cream of chicken soup, milk, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143439 (may not work)