- 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
Anonymous 442 Days Ago
I have made these many times..one of mine and my family's favorite recipes!
Judith Hannemann 840 Days Ago
There's an error in the directions. It instructs to cover with foil, yet bake *uncovered*. The print cookbook has the correct directions. FYI the print cookbook (newest version) calls for 1 tsp of cumin where the online version calls for 1/4 tsp.