Chicken Enchiladas

 Here’s a tasty recipe from the Better Homes &Gardens New Plaid Cookbook.  It’s not diet food, however.  We liked it with the jalapeños, otherwise it’s too bland.   If you don’t like or use mushroom soup, I listed an alternate sauce to try.  Don't let the long list of ingredients put you off; it was an easy dish to make.                    

                            Chicken Enchiladas

     1/4           Cup  Slivered Almonds -- toasted

     1/4           Cup  Onion -- chopped

  1             Medium Jalapeño Chile Peppers -- seeded and chopped (optional)

  2        Tablespoons  Butter

  4             Ounces  Green Chiles -- canned, drained

  3             Ounces  Cream Cheese -- softened

  1         Tablespoon  Milk

  1           Teaspoon  Cumin

  3               Cups  Chicken -- cooked, chopped

  12            7 Inch  Flour Tortilla

                        For Sauce

  1                Can  Mushroom Soup

  8             Ounces  Sour Cream

  1                Cup  Milk

     3/4           Cup  Monterey Jack Cheese -- shredded

  2        Tablespoons  Slivered Almonds -- toasted

                        For Alternate Sauce

  1 1/2    tablespoons  Lime Juice

  1 1/2      teaspoons  Garlic Salt

  1                cup  Heavy Cream

     3/4           Cup  Monterey Jack Cheese -- shredded

Preheat oven to 350°.  Grease 13 x 9" rectangular baking dish; set aside.

In a medium skillet cook the almonds, onion and jalapeno in hot butter over medium heat until onion is tender.  Remove skillet from heat.  Stir in 1 tablespoon of canned chilies; reserve remaining peppers for sauce.

Combine cream cheese, the 1 tablespoon of milk and cumin; add nut onion mixture and chicken, stir until combined.  Spoon about 1/4 cup of the chicken mixture onto each tortilla near an edge, roll up.  Place filled tortillas, seam sides down, in prepared baking dish, set aside..

For sauce, combine soup, sour cream, 1 cup milk and reserved chilies.  Pour evenly over the tortillas in baking dish, cover with foil.

Bake about 35 minutes until heated through.  Remove foil.  Sprinkle with cheese and 2 tablespoons of almonds.  Bake about 5 minutes more until cheese melts.

6 Servings
**For alternate sauce, combine cream, lime juice and garlic salt together.