• 18 Ratings

In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium skillet cook the 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat.

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  • In a bowl combine the softened cream cheese, the 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir together until well combined.

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  • Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.

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  • In a bowl combine soup, sour cream, the 1 cup milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree F oven about 45 minutes or until heated through.

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Instructions Checklist
  • Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.

Nutrition Facts

541 calories; 35 g total fat; 15 g saturated fat; 99 mg cholesterol; 924 mg sodium. 30 g carbohydrates; 28 g protein;

Reviews

18 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1