Chicken Enchiladas
Ingredients:
1/4 cup sliced almonds
1/4 cup chopped green onion
2 Tbsp. butter
1 small block cream cheese (3 oz.), softened
1 Tbsp. milk
1/4 tsp. ground cumin
2 cups chopped, cooked chicken
12 flour tortilla shells
1 carton sour cream (8 oz.)
1 cup milk
1 can mushroom soup
1 small can green chilies
1 cup Monterey Jack or Cheddar Jack
1/4 cup sliced almonds
1/4 cup chopped green onion
2 Tbsp. butter
1 small block cream cheese (3 oz.), softened
1 Tbsp. milk
1/4 tsp. ground cumin
2 cups chopped, cooked chicken
12 flour tortilla shells
1 carton sour cream (8 oz.)
1 cup milk
1 can mushroom soup
1 small can green chilies
1 cup Monterey Jack or Cheddar Jack
Directions:
Oven 350°. Saute almonds and green onions in 2 Tbsp. butter. Combine next three ingredients. Add almond mixture. Stir in chopped chicken. Fill 12 tortilla shells and place in 9 x 13 baking pan, greased.
Combine remaining ingredients (except cheese) and pour over enchiladas. Bake, covered with foil, for 30 minutes. Uncover and top with 1 cup cheese. Bake 5 more minutes, or until cheese is melted.