Recipe(tried): Chicken Enchiladas

Hi Leslie - Bless you for being there for those precious grandchildren! Here's a recipe that kids seem to like, as well as adults. If you read the instructions, you can make it up to a certain point and then refrigerate for a day or so, then put the rest together as needed, or it can all be done at the same time, whatever is convenient for you. It is very tasty and very easy because you use the rotisserie store chicken.

CHICKEN ENCHILADAS
Makes 6 servings

FOR STEP 1:
1/4 cup chopped pecans
1/4 cup chopped onion
2 Tbsp. margarine or butter
1 (4 oz.) can green chilis, drained, divided use
FOR STEP 2:
1 (3 oz.) pkg. cream cheese, softened
1 Tbsp. milk
1/4 tsp. cumin
2 cups chopped cooked chicken
12 (7-inch) flour tortillas
FOR STEP 3:
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 oz.) carton sour cream
1 cup milk
FOR TOPPING:
3/4 cup shredded Monterey Jack or cheddar cheese (3oz)
2 Tbsp. chopped pecans

STEP 1: In a skillet cook the 1/4 cup pecans and the onion in the butter over medium heat until onion is tender and pecans are slightly toasted. Remove skillet from heat. Stir in 1 Tbsp of the canned green chilis. Set aside.

STEP 2: In a medium mixing bowl, combine softened cream cheese, 1 Tbsp. of milk, and cumin. Add the nut mixture from Step 1 and the chopped/shredded chicken. (Add a small amount of the mixture from Step 3, just so it's not too dry - see NOTE below) Stir until combined. Spoon about 3 Tbsp. of the chicken mixture onto each tortilla near an edge, roll up. Place filled tortillas, seam side DOWN, in a greased 3 qt. rectangular baking dish.

STEP 3: In a medium mixing bowl, combine soup, sour cream, 1 cup milk, and remaining canned green chili peppers. Pour remaining soup mixture evenly over the tortillas in the baking dish.

Cover with foil and bake at 350 degrees F about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with the Monterey Jack Cheese and the 2 Tbsp. pecans. Return to oven and bake about 5 minutes more or until cheese melts.

NOTE: When this was made first, I hadn't added the small amount of soup mixture to the chicken mixture before loading the tortillas and it was too dry - so I modified the recipe to use some of the soup mixture to add to the chicken so it wasn't so dry, then it was perfect.

This recipe can be made the day before up through Step 2, then refrigerate. Day of cooking, remove from refrigerator and allow to warm up slightly at room temp, then do Step 3 just before putting into the oven.