chicken enchiladas for sly

Hey Dear,
This is one I've used before, from the Better Homes and Garden Cookbook.
If you prefer a red sauce, omit the soup, sour cream, and 1 cup milk. Stir the reserved chili peppers into 2 1/2 cups of canned or homemade enchilada sauce. Bake as directed.
Prep: 30 minBake: 40 minoven: 350serves 6
1/4 cup slivered almonds (which I never use)1/4 cup chopped onion2 Tablespoons butterOne 4 oz can diced green chile peppers, drainedOne 3 oz package cream cheese, softened1 Tablespoon milk1/4 teaspoon ground cumin2 cups chopped cooked chicken12 7-inch flour tortillas or 6-inch corn tortillasone 103/4 oz can condensed cream of chicken or cream of mushroom soupone 8 oz carton dairy sour creamone cup milk3/4 cup shredded monterey jack or cheddar cheese2 Tablespoons almonds (I never use)
1. In a medium skillet cook the 1/4 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 green chile peppers, reserve the rest for sauce.
2. In a medium bowl, combine cream cheese, the 1 tablesppon milk, and cumin; add nut/onion 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, seamed 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 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.
love,Angie