Chicken Enchilada

1/4 cup slivered almonds

1/4 cup chopped onion

2 tablespoons margarine

1 - 4 ounce can diced green chile peppers, drained

1 - 3 once package cream cheese, softened

1 tablespoon milk

1/4 teaspoon ground cumin

2 cups chopped cooked chicken or turkey

12 6-inch corn tortillas

1 - 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup

1 - 8-ounce carton light dairy sour cream

1 cup milk

3/4 cup shredded monterey jack or cheddar cheese (3 ounces)

2 tblespoons slivered almonds



Directions

1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce



2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.



3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.

Makes 6 servings