| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Mexican | Poultry, Mexican, Margs | 6 | Servings |
INGREDIENTS
| 1/4 | c | CHOPPED PECANS |
| 1/4 | c | CHOPPED ONIONS |
| 2 | tb | BUTTER |
| ***** | ||
| 1 | ea | 3 OZ. PKG CREAM CHEESE |
| 1 | tb | MILK |
| 1/2 | ts | SALT |
| 1/4 | ts | GROUND CUMIN |
| 2 | c | CHOPPED COOKED CHICKEN |
| ***** | ||
| 6 | ea | 8'' FLOUR TORTILLAS |
| ***** | ||
| 1 | cn | I0 OZ CREAM OF CHICKEN SOUP |
| 1 | ea | 8 OZ CARTON PLAIN YOGURT |
| 1 | c | MILK |
| 1/3 | c | JALAPENO PEPPERS |
| Rinsed,seeded,chopped | ||
| ***** | ||
| 1 | c | GRATED MONTEREY JACK |
| CHEESE | ||
| 2 | tb | CHOPPED PECANS |
INSTRUCTIONS
IN A SKILLET COOK 1/4 c PECANS AND ONIONS IN BUTTER TILL ONION IS TENDER AND PECANS ARE LIGHTLY TOASTED. REMOVE FROM HEAT. IN A BOWL COMBINE SOFTENED CREAM CHEESE, 1 Tb OF MILK SALT AND GROUND CUMIN. ADD NUT MIXTURE AND CHOPPED COOKED CHICKEN. STIR TOGETHER TILL WELL COMBINED. SPOON ABOUT 1/3 c OF MIXTURE ONTO EACH TORTILLA NEAR ONE EDGE; ROLL UP. PLACE FILLED TORTILLA, SEAM SIDE DOWN, IN A GREASED 12 X 7-1/2 X 2 INCH BAKING DISH. IN A BOWL COMBINE SOUP, YOGURT, 1 c OF MILK AND THE CHOPPED JALAPENO PEPPERS. POUR THE SOUP MIXTURE EVENLY OVER THE TORTILLAS IN BAKING DISH. COVER WITH FOIL; BAKE IN A 350* OVEN ABOUT 35 MINUTES OR TILL HEATED THROUGH. REMOVE FOIL. SPRINKLE WITH CHEESE AND 2 TABLESPOONS PECANS. RETURN TO OVEN FOR 4 TO 5 MINUTES OR TILL CHEESE IS MELTED. Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 02, 1999
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