White Chicken Enchiladas Recipe with Pecans

This is a Better Homes and Gardens’ oldie but goodie recipe for White Chicken Enchiladas with Pecans.  As you’ve noticed I occasionally like to use the blog as a place to store some favorite classic recipes (when I say classics, I mean comfort foods, we are from the midwest after all).  This isn’t the healthiest of recipes, but it is a party hit comfort food that is great for rich weekend potlucks!  For a lower fat version you can use fat free cream cheese, fat free sour cream, and skim milk. However, we don’t advise it because no matter what, it ain’t gonna be low cal.  It will make you pretty happy though, for the few moments it passes through your flavor finder.
  • White Chicken Enchiladas Recipe

Ingredients
  • 1/4 cup chopped pecans
  • 1/4 cup chopped onion
  • 1 tablespoon margarine or butter
  • 1 3-ounce package cream cheese, softened
  • 1 tablespoon milk
  • 1/4 teaspoon ground cumin
  • 2 cups chopped cooked chicken
  • 6, 8-inch flour tortillas
  • 1, 10-3/4-ounce can condensed cream of chicken soup
  • 1, 8-ounce carton dairy sour cream
  • 1 cup milk
  • 5 or 6 chopped pickled jalapeno peppers, rinsed, seeded, and chopped
  • 1 cup shredded cheddar cheese and/or Monterey Jack cheese (4 ounces)
  • 2 tablespoons chopped pecans

Directions 1. 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.

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

3. 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.

4. 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.

5. 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.

1 comment… add one

Leave a Comment