1/4 c. chopped pecans
2 tbsp. butter
1 tbsp. milk
1/4 tsp. cumin
8-in. tortillas
8 oz. sour cream
5-6 pickled jalapenos
1/4 c. chopped onion
3 oz. cream cheese
1/2 tsp. salt
2 c. chopped, cooked chicken
1 can cream of chicken soup
1 c. milk
1 c. shredded cheese

Sauté onion and pecans in butter until onion is tender. Combine cream cheese, 1 Tbsp. milk, salt and cumin. Add nut mixture and chicken. Stir until well combined. Spoon about 1/3 c. chicken mixture onto each tortilla (near the edge) and roll up. Place filled tortilla (seam side down) in greased baking dish. In another bowl, combine soup, sour cream, 1 c. milk, and jalapenos. Pour over enchiladas. Cover with foil and bake at 350°F for 35 minutes. Uncover and sprinkle with cheese, and bake until cheese melts.

Makes 6.