Chicken Enchiladas In Creamy White Sauce - cooking recipe

Ingredients

1/4 cup chopped pecans
1/4 cup diced onion
2 tablespoons butter
3 ounces cream cheese, softened
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
1/2 cup roasted red pepper salsa
48 inches flour tortillas
8 ounces condensed cream of chicken soup
1 cup sour cream
5 -6 jalapeno peppers, rinsed seeded and chopped
1 (15 ounce) can green enchilada sauce
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons chopped pecans

Preparation

In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
Spoon about 1/3 cup chicken mixture onto each tortilla near one edge. Roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.