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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet cook 1/4 cup pecans and onions in butter until the onions are tender and the pecans are lightly toasted. Remove from heat. | 2. In a bowl combine cream cheese, 1 Tbs milk, salt and cumin. Add the nut mixture and chicken and stir until combined. | 3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge and roll up. | 4. Place filled tortillas, seam down, in a greased 12x7 1/2x2 inch baking dish. | 5. In a bowl combine chicken soup, sour cream, 1 cup milk and the jalapenos. Pour the soup mixture evenly over tortillas in dish. | 6. Cover with foil and bake in a 350F oven for about 35 minutes or until well heated. | 7. Remove foil and sprinkle with monterey jack cheese and 2 tbsp pecans. | 8. Return to oven for 4-5 minutes or until cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecan	1/4	cup	chopped	71.5867	13.415999999999999	1.4733	1.508
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
butter	2	tablespoons		171.0	7.857	5.343	14.4
cream cheese	3	ounces	softened	250.8975	2.9768	6.0386	24.3243
milk	1	tablespoon		148.84	11.6632	7.686	7.9788
salt	1/2	teaspoon		-	-	-	-
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
chicken	2	cups	chopped cooked	-	-	-	-
cream chicken soup	1	can		204.4978	27.7373	6.6927	7.5106
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
milk	1	cup		148.84	11.6632	7.686	7.9788
jalapeno pepper	5 -6		chopped pickled	0.0	0.0	0.0	0.0
monterey jack cheese	1	cup	shredded	-	-	-	-
pecan	2	tablespoons	chopped	71.5867	13.415999999999999	1.4733	1.508
flour tortilla	8 -10			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.