Chicken Burritos - cooking recipe

Ingredients

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

Preparation

In a skillet, cook pecans and onions in butter until onion is tender and pecans are lightly toasted.
Remove from heat.
In a bowl, combine softened cream cheese, 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 shell; place near edge and roll up.
Place filled tortillas, seam down, in a greased 12 x 7 x 2-inch baking dish.