These chicken enchiladas are pretty easy and taste great. I love that they have the slivered almonds in them. When I first made this I wasn't sure about the almonds but having a little crunch in the enchilada goes perfectly. Here ya go! I got this out of my Better Homes and Gardens cookbook and I'm making it tonight. I'll post a picture them :)
1/4 cup slivered almonds
1/4 cups chopped onion
2 tablespoons butter
1 4oz can diced green chilies, drained
1 3oz package cream cheese, softened (I use fat free)
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken (I usually use the already cooked whole chicken)
12 7in flour tortillas or 6 inch corn tortillas (I go flour here)
1 10 3/4 oz can cream of chicken or cream of mushroom soup (I use reduced sodium)
1 8oz carton dairy sour cream (I use light)
1 cup milk
3/4 cup shredded monterey jack cheese
2 tablespoons slivered almonds
In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender. Remove from skillet and from heat. Stir in 1 tablespoon green chilies and reserve the remaining chilies
In a medium bowl combine cream cheese, 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge and roll up. Place filled tortillas, seam side down, in a greased 13x9 baking dish
For sauce, in a medium bowl combine the rest of the green chilies, soup, sour cream, and 1 cup milk. Pour evenly over the tortillas. Cover with foil and bake in a 350 degree oven for about 35 minutes or until heated through. Remove foil and sprinkle cheese and 2 tablespoons of slivered almonds onto tortillas. Bake for 5 more minutes.
Enjoy!
You can make this ahead of time and then just throw it in the oven when ready!
