Chicken Burritos

• 1/4 c. chopped pecans
• 1/4 c. chopped onion
• 2 Tbsp. butter
• 1 (8 oz.) pkg. cream cheese, softened
• 1 Tbsp. milk
• 1/2 tsp. salt
• 1/4 tsp. ground cumin
• 2 c. chopped, cooked chicken
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (8 oz.) container sour cream
• 1 c. milk
• 5 or 6 pickled jalapeno peppers, rinsed, chopped and seeded (optional)
• 1 c. shredded Colby/Jack cheese
• 1 Tbsp. chopped pecans
• 1 pkg. (10-inch) soft taco shells or flour tortillas

1. In a skillet, cook pecans and onions in butter until onion is tender and pecans are lightly toasted.
2. Remove from heat.
3. In a bowl, combine softened cream cheese, milk, salt and ground cumin. Add nut mixture and chopped, cooked chicken.
4. Stir together until well combined.
5. Spoon about 1/3 cup chicken mixture onto each tortilla shell; place near edge and roll up.
6. Place filled tortillas, seam down, in a greased 12 x 7 x 2-inch baking dish.

pecans, onion, butter, cream cheese, milk, salt, ground cumin, chicken, cream of chicken soup, sour cream, milk, jalapeno peppers, cheese, pecans, taco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362414 (may not work)