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1â�„4 cup plus 2 TBS slivered almonds
1â�„4 cup chopped onion
2 TBS butter or margarine
1 (4 oz.) can diced green chile peppers, drained
1 (3 oz.) package cream cheese, softened
1 cup plus 1 TBS milk
1â�„4 tsp. ground cumin
2 cups chopped cooked chicken
12 7-inch flour tortillas or 6-inch corn tortillas
1 (10.5 oz.) can condensed cream of chicken soup or cream of mushroom soup
1 (8 oz.) container sour cream
3â�„4 cup shredded Monterey jack or cheddar cheese
Preheat oven to 350 degrees.
In a medium skillet, cook 1â�„4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove the skillet from heat and stir in one tablespoon of the peppers; reserve remaining peppers for sauce.
In a medium bowl, combine the cream cheese, one tablespoon milk, and cumin; add the nut mixture and chicken. Stir until combined. Spoon about three tablespoons of the mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
In a medium bowl, combine the remaining peppers, soup, sour cream and one cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake about 35 minutes or until heated through. Remove foil and sprinkle enchiladas with cheese and the two tablespoons almonds. Return to oven and bake about five minutes more or until cheese melts.
If you prefer red sauce on the enchiladas, omit the soup, sour cream and one cup milk. Stir the reserved peppers into two and a half cups of canned or homemade enchilada sauce. Bake as directed.
(This recipe was contributed as part of a "Cook of the Week" feature.)