You may also like
Categories:
pecans onion butter cream cheese milk salt ground cumin chicken cream of chicken soup sour cream milk jalapeno peppers cheese pecans taco
Viewed: 31 - Published at: 9 years agoIngredients
- 1/4 c. chopped pecans
- 1/4 c. chopped onion
- 2 Tbsp. butter
- 1 (8 oz.) pkg. cream cheese, softened
- 1 Tbsp. milk
- 1/2 tsp. salt
- 1/4 tsp. ground cumin
- 2 c. chopped, cooked chicken
- 1 (10 3/4 oz.) can cream of chicken soup
- 1 (8 oz.) container sour cream
- 1 c. milk
- 5 or 6 pickled jalapeno peppers, rinsed, chopped and seeded (optional)
- 1 c. shredded Colby/Jack cheese
- 1 Tbsp. chopped pecans
- 1 pkg. (10-inch) soft taco shells or flour tortillas
Method
- In a skillet, cook pecans and onions in butter until onion is tender and pecans are lightly toasted.
- Remove from heat.
- In a bowl, combine softened cream cheese, milk, salt and ground cumin. Add nut mixture and chopped, cooked chicken.
- Stir together until well combined.
- Spoon about 1/3 cup chicken mixture onto each tortilla shell; place near edge and roll up.
- Place filled tortillas, seam down, in a greased 12 x 7 x 2-inch baking dish.
