Chicken Enchiladas

Sorry I don't have pictures for any of the recipes I am going to put on today.

Ingredients

1/4 cup chopped pecans
1/4 cup chopped onions
2 T margarine or butter
2 4oz cans of diced green chili peppers, drained
1 3oz package cream cheese, softened
1 T milk
1 handful of fresh thyme
1 handful of fresh rosemary
2 cups chopped cooked chicken
12 7in flour tortillas
1 10 3/4 oz can condensed cream of chicken or mushroom soup
1 8oz carton sour cream
1 cup milk
3/4 cup cheese of choice
2 T chopped pecans

Directions

1. In a skillet cook the 1/4 cup pecans and the onion in margarine or butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 can of the green chilis.
2. In a medium mixing bowl combine softened cream cheese, the 1 T milk, and herbs; add nut mixture and chicken. Stir till combined. Spoon about 3 T of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in a greased 13x9 in baking dish.
3. In a medium mixing bowl combine soup, sour cream, 1 cup milk, and the other can of chili peppers. Por the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 for 35 min, remove, sprinkle with cheese and pecans and bake until cheese melts.