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 skillet from heat. Stir in 1 tablespoon of the green chile peppers; reserve remaining peppers for sauce.
2. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one 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, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350F 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.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 6|
|Calories from Fat: 333 (70%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 103.4mg||32 %|
|Sodium 658.3mg||23 %|
|Potassium 425.6mg||11 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10.4g|
|Protein 25.1g||36 %|
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Calories per serving: 478
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