Cheesy Chicken Enchilada Casserole

Directions

1. In a medium skillet cook the 1/4 cup pecans and onion in butter until onion is tender and pecans are lightly toasted. Remove from heat.
2. In a bowl combine the cream cheese, the 1 tablespoon milk and cumin. Add nut mixture and chicken. Stir together until well combined.
3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2 quart square baking dish.
4. In a bowl combine soup, sour cream, the 1 cup milk and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil. Bake at 350 degrees F for about 45 minutes or until heated through.
5. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted.