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Chicken Enchiladas; Cheft3's Recipe
Topic Started: Jan 25 2008, 06:14 PM (82 Views)
michelle_lm
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CHICKEN ENCHILADAS

½ cup Chopped Pecans (set aside 2 TBSP for later use)
½ cup Onions (finely chopped)
4 TBSP Butter
1 KG Chicken Thighs (cooked, boneless, skinless)
2-8oz.pkgs. Softened, Cream Cheese
2 Cups Milk (plus an additional 2 TBSP for cream cheese mixture)
½ tsp Salt
2 tsp Ground Cumin
12 Flour Tortillas (10 inch diameter)
2 cans Campbell's Cream of Chicken Soup
4 Jalapeno pickled peppers (rinsed, seeded and chopped)
1 ½ cups Monterey Jack Cheese (shredded)

In a skillet, sauté butter, pecans & onions until golden. Remove, set aside in a small mixing bowl. Cook chicken well in skillet, set aside. In a large mixing bowl, thoroughly combine, cream cheese, 2 TBSP milk, salt and cumin. Add the nut mixture from small mixing bowl and then the cooked chicken. Mix together well. Spoon 1/3 cup of mixture onto each shell near one edge and roll tightly. Place them seam-side down in a large lasagna pan (sprayed lightly with PAM).

Combine cream of chicken soup and 2 cups milk. Pour over rolled up shells. Place jalapeno peppers on top.

Bake in a 350° degree oven, covered for 35 minutes. Remove from oven and sprinkle on the Monterey Jack cheese and the 2 TBSP of pecans you set aside earlier.

Bake uncovered for 5 minutes or until cheese melts.
Edited by michelle_lm, Jan 25 2008, 06:26 PM.
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