• ¼ cup slivered almonds
• ¼ cup chopped onion
• 2 tablespoons butter or margarine
• 1 4-ounce can diced green chile peppers, drained
• 1 3-ounce package cream cheese, softened
• 1 tablespoon milk
• ¼ teaspoon ground cumin
• 2 cups chopped cooked chicken or turkey
• 12 7-inch flour tortillas or 6-inch corn tortillas
• 1 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup
• 1 8-ounce carton light dairy sour cream
• 1 cup milk
• ¾ cup shredded Monterey Jack or cheddar cheese (3 ounces)
• 2 tablespoons slivered almonds

1. In a medium skillet cook the ¼ cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.
2. 2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.

Makes 6 servings.