| 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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