Chicken Enchiladas

Hello All!!  From time to time I will be posting some of our family’s favorite recipes.  These are truly favorites as Chris has begged me not to make any changes!!!  Enjoy!

Chicken Enchiladas

 ¼ cup slivered almonds

¼ cup chopped onion

2 tablespoons butter or margarine

1 4-ounce can diced green chile peppers, drained

1 3-ounce package cream cheese, softened

1 tablespoon milk

¼ teaspoon ground cumin

2 cups chopped cooked chicken

12 7-inch flour tortillas or 6 –inch corn tortillas

1 10 ¾ ounce can condensed cream of chicken soup

1 8-ounce carton dairy sour cream

1 cup milk

¾ cup shredded Monterey Jack or cheddar cheese

2 tablespoons slivered almonds

 Preheat the oven to 350.  In a medium skillet cook the ¼ cup almonds and the onion in the hot butter over medium heat until the onion is tender and nuts are lightly toasted.  Remove skillet from heat.  Stir in 1 tablespoon of the green chile peppers; reserve remaining peppers for sauce.

 In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken.  Stir until combined.  Spoon about 3 tablespoons of the chicken mixture onto each tortilla near on 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, soup, sour cream, and the 1 cup milk.  Pour evenly over the tortillas in the baking dish.  Cover with foil.  Bake in a 350 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 until cheese melts.