Chicken Pecan Enchiladas

1/4 cup chopped pecans
1/4 cup chopped onion
2 tablespoons margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas

Sauce:
1 can cream of chicken or cream or mushroom soup
1 8-ounce carton sour cream
1 cup milk
3/4 cups shredded Monterey Jack or cheddar cheese (3-ounces)
2 tablespoons chopped pecans

1- In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the canned green chili peppers.

2- In a medium mixing bowl combine softened cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir till combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near the edge; roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangle baking dish.

3- In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for approximately 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and 1 tablespoon of pecans. Return to oven and bake about 5 minutes more or till cheese melts. Makes 6 servings.