Chicken Pecan Enchiladas

This is a recipe that I stumbled upon while living in San Antonio...enchiladas are a plenty there and lots of the restaurants have different creamy sauces to top their enchiladas with...this one is pretty close to the famous Mamacita's in New Braunfels, TX.   Also, a recipe the 562d Officers Spouses' Club served at the Fisher House on Lackland AFB.

photo credit: home with Mandy.com

Ingredients:
1/4 c pecans, chopped (optional)
1/4 c onion, chopped
2 tbsp butter
2 (4 oz) cans green chilies, diced
1 (8-oz) pkg. cream cheese
1 tbsp milk
1 cup milk
1/4 tsp cumin
2 cups of cooked chicken, shredded (**chicken marinade below)
12 small tortillas
1 (8-oz) ctn. sour cream
3/4 c Monterrey Jack cheese, shredded
2 tbsp chopped pecans (optional)
1 (10oz) can cream of chicken soup

Directions:

In a large skillet melt butter and saute 1/4 c pecans and onions.  Add 1 can green chilies, cream cheese, 1 tbsp milk, cumin and chicken, mix well until combined.  Spoon mixture into tortillas and roll up and place seam side down in a 9x13 pan.  Combine soup, sour cream, 1 can green chilies and 1 cup milk, mix well.  Pour mixture over tortillas, cover with foil and bake at 350 degrees for 35 minutes.  Sprinkle with cheese and 2 tbsp pecans and return to oven and bake for 5 minutes uncovered.

If you have time prepare your chicken with this yummy marinade.


**Chicken Marinade:
1 lb. chicken breasts
2 limes, juiced
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Combine spices into a rub and rub onto chicken. Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least four hours, no longer than eight.

Quick Tip: Pick up a rotisserie chicken and shred to save time.