Sour Cream Chicken Enchiladas

Ingredients

• 1/2 cup chopped onion

• 1/2 (8 ounce) package cream cheese (4 oz)
• 1 tablespoon butter
• 1 teaspoon cumin
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 4 cups chopped cooked chicken or turkey
• 1/4 cup chopped toasted pecans

• 8 (10 inch)  flour tortillas

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup sour cream

• 1 (4 ounce) can Ortega chiles
• 1 cup milk
• 1/2 cup monterey jack cheese
• 1/4 cup minced cilantro
• 1/4 cup minced red pepper
• 1 small tomato

Directions

1. 1

   In a small saucepan sauté onion in butter until tender.

2. 2

   Remove from heat and add cream cheese, 1 tbs water, cumin, pepper, salt, chicken and pecans.

3. 3

   Soften tortillas in the microwave.

4. 4

   Fill each tortilla with 1/8th of the filling and roll up jelly roll style.

5. 5

   Place seam side down in an oiled 9x13-inch rectangle casserole dish.

6. 6

   Mix well, soup, milk, pecans and Ortega's in a medium bowl.

7. 7

   Pour evenly over enchiladas.

8. 8

   cover with foil and bake at 350°F for about 40 minutes.

9. 9

   Remove from oven and sprinkle with 1/2 cup of jack cheese.

10. 10

    Return to oven uncovered for 5 or so minutes until the cheese is melted.

11. 11

    Top with minced cilantro, red peppers and tomatoes.