Prep time: 30 min. Bake: 40 min. Oven: 350* Makes: 6 servings
¼ cup slivered almonds
¼ cup chopped onion
2 Tablespoons butter or margarine
1 4-ounce can diced green chile peppers, drained
1 3-ounce package cream cheese, softened
1 Tablespoon milk
¼ teaspoon ground cumin (I didn't use this)
2 cups chopped cooked chicken
12 7-inch or 6-inch corn or Flour tortillas
1 10 ¾ ounce can cream of chicken or cream of mushroom soup
1 8-ounce carton sour cream
1 cup milk
¾ cup shredded Monterey Jack or Cheddar cheese (3 oz)
2 Tablespoons slivered almonds
1. In a medium skillet cook the ¼ cup almonds and the onion in hot butter over med. heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 T. of the green chile peppers.
2. Combine cream cheese, the 1 T. milk, and cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 T. of the mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam down, in a greased 3 qt. rectangular baking dish. Set aside.
3. For sauce, combine the rest of the green chiles, soup, sour cream, and the milk. Pour evenly over the tortillas. Cover with foil. Bake at 350* for about 35 min or until heated through. Remove foil. Sprinkle with cheese and 2 T. almonds. Return to oven; bake about 5 min. or until cheese melts.
~A cute pic that Phillip took of the kids at the park~