White Chicken Enchiladas

½ cup chopped pecans (opt.)
½ cup chopped onion
2 Tbs butter
2 4-oz cans diced green chili peppers, drained
6 oz cream cheese, softened
2 Tbs milk
½ tsp ground cumin
3 cups chopped cooked chicken
2 10/34 oz can cream of chicken or cream of mushroom soup
16 oz sour cream
2 cup milk
1 ½ cups shredded Monterey jack or cheddar cheese
2 Tbs chopped pecans

Cook the ¼ cup pecans and onion in butter over medium heat till onion is tender and pecans lightly toasted. Remove from heat and stir in 1 can of the chili peppers. Combine cream cheese, 1 Tbs milk, and cumin; add nut mixture and chicken. Spoon into tortillas and roll up.

Mix soup, sour cream, 1 cup milk and 1 can chili peppers. Pour soup mixture over the tortillas and cover with foil. Bake at 350 degrees for about 35 minutes or till heated through. Remove foil. Sprinkle with cheese and the 2 Tbs pecans. Return to oven and bake about 5 minutes more or till cheese melts.