Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 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. in a bowl combine cream cheese, 1 tbs milk, salt and cumin. add the nut mixture and chicken and stir until combined. spoon about 1/3 cup chicken mixture onto each tortilla near one edge and roll up. place filled tortillas, seam down, in a greased 12x7 1/2x2 inch baking dish. in a bowl combine chicken soup, sour cream, 1 cup milk and the jalapenos. pour the soup mixture evenly over tortillas in dish. cover with foil and bake in a 350f oven for about 35 minutes or until well heated. remove foil and sprinkle with monterey jack cheese and 2 tbsp pecans. return to oven for 4-5 minutes or until cheese is melted.

Target recipe: ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy!