cup slivered almonds
cup chopped onion
tablespoons butter or margarine
4 ounce can diced green chile peppers, drained
3 ounce package cream cheese, softened
teaspoon ground cumin
cups chopped cooked chicken or turkey
7 inches flour tortillas or 6-inch corn tortillas
10 3/4 ounce can reduced-fat condensed cream of chicken or cream of mushroom soup
8 ounce carton light dairy sour cream
cup shredded Monterey Jack or cheddar cheese (3 ounces)
tablespoons slivered almonds
- In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.
- In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
- For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.
Nutrition Facts(Chicken Enchiladas)
- Per serving:
- 538 kcal cal.,
- 30 g fat
- (13 g sat. fat,
- 3 g polyunsaturated fat,
- 10 g monounsatured fat),
- 100 mg chol.,
- 635 mg sodium,
- 38 g carb.,
- 3 g fiber,
- 6 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet