Terri'S Chicken Enchiladas Recipe

Name: Terri'S Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. chopped pecans; 2 Tbsp. butter; 1 Tbsp. milk; 1/4 tsp. cumin; 8-in. tortillas; 8 oz. sour cream; 5-6 pickled jalapenos; 1/4 c. chopped onion; 3 oz. cream cheese; 1/2 tsp. salt; 2 c. chopped, cooked chicken; 1 can cream of chicken soup; 1 c. milk; 1 c. shredded cheese

Servings: persons

1/4 c. chopped pecans
2 Tbsp. butter
1 Tbsp. milk
1/4 tsp. cumin
8-in. tortillas
8 oz. sour cream
5-6 pickled jalapenos
1/4 c. chopped onion
3 oz. cream cheese
1/2 tsp. salt
2 c. chopped, cooked chicken
1 can cream of chicken soup
1 c. milk
1 c. shredded cheese

1
Saute onion and pecans in butter until onion is tender. Combine cream cheese, 1 Tbsp. milk, salt and cumin.
2
Add nut mixture and chicken.
3
Stir until well combined.
4
Spoon about 1/3 c. chicken mixture onto each tortilla (near the edge) and roll up. Place filled tortilla (seam side down) in greased baking dish. In another bowl, combine soup, sour cream, 1 c. milk, and jalapenos. Pour over enchiladas. Cover with foil and bake at 350u00b0 for 35 minutes.
5
Uncover and sprinkle with cheese, and bake until cheese melts.

986

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 c. chopped pecans, 2 Tbsp. butter, 1 Tbsp. milk, 1/4 tsp. cumin, and more.

Yes, Terri'S Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Terri'S Chicken Enchiladas

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