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Sara’s Chicken Enchiladas
Sauté pecans and onions in butter until tender. Add cream cheese, 1 tablespoon milk, salt and cumin. Stir in chicken. Set aside.
In separate bowl mix sauce: combine soup, sour cream, 1 cup milk and chilies. Stuff tortilla with ¼ cup chicken mixture, put in large casserole seamside down. Pour sauce over tortillas. Cover with foil. Bake 35 minutes.
Uncover after 35 minutes, add cheese and chopped pecans. Bake, uncovered 5 minutes more.
Wa-la! Enjoy hot or cold!
Sent in by Sara Kratt from Davidson, SC.
Drusilla's Health and Wellness Recipe
Easy Navy Bean Soup
Heat olive oil in a four quart sauce pot or Dutch oven. Add turkey bacon and onion. Sauté until onions are soft and tender. Add potato, carrot and celery. Sauté until vegetables begin to brown slightly. Add all remaining ingredients and stir. Place lid on pot and bring to boil. Once boiling, turn heat down to low and cook for about 20 minutes or until potatoes are tender. Remove bay leaves. Makes about 6 (1 cup) servings.
Nutrition Facts: 240 calories, 9g fat, 2.5g saturated fat, 65mg sodium, 27g carbohydrate, 6g fiber, 12g protein