chicken enchiladas

prep time:  tbd
cook time:  40 minutes
servings:  6

ingredients:
1/4 cup + 2 tablespoons slivered almonds
1/4 cup chopped onions
2 Tbsp butter or margarine
1 4-ounce can diced green chile peppers - drained
1 3-ounce package cream cheese - softened
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 10 3/4-ounce can condensed cream of chicken or cream of mushroom soup
1 8-ounce carton sour cream
1 cup + 1 tablespoon milk
3/4 cup shredded monterey jack or cheddar cheese (3 oz)

steps:
1. preheat oven to 350 degrees.  in a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. remove skillet from heat. stir in 1 tablespoon of green chile peppers; reserve remaining peppers for sauce.

2. in a medium bowl combine cream cheese, 1 tablespoon of milk, and cumin; add nut mixture and chicken. stir until combined. spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. set aside.

3. for sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and 1 cup milk. pour evenly over the tortillas in the baking dish. cover with foil. bake 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 or until cheese melts.

- submitted by the bacon gnome