CHICKEN ENCHILADAS


        1/4 cup chopped pecans
        1/4 cup chopped onion
        2 Tbls margarine

        6 oz cream cheese (softened)
        2 Tbls milk
        1 tsp salt
        1/2 tsp ground cumin
        2 cups diced, cooked chicken
        6-8 flour tortillas

        1 can cream of chicken soup
        8 oz sour cream
        1 cup milk
        5 or 6 pickled jalapeno peppers rinsed, seeded, & chopped *

        1 cup Montery Jack cheese (grated)
        1/4 cup chopped pecans

Cook pecans and onions in margarine just until onions are clear and pecans are lightly toasted.  Combine next 4 ingredients & mix well, add nut & onion mixture, then add chicken.  Mix well, and put about 1/3 cup in the middle of each tortilla & roll up.  Place tortillas, seam side down, in a greased baking dish.  Mix the next 4 ingredients, add jalapenos, pour into baking dish and cover with foil.  Bake enchiladas at 350 for 35-40 min, remove foil sprinkle cheese and nuts on top & bake another 10 min.

        I've found that I prefer to have more of the sauce so I double it
        and end up with a little extra after it's all said and done.  Also,
        replacing the jalapenos with a small can of diced green chilies
        makes this dish pretty mild for those that don't like the heat. 
        Experiment with any combination of both to suit your taste.