In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
In a medium mixing bowl stir together cream cheese, the 1T water, cumin, black pepper and salt. Stir in cooked onion, turkey and toasted pecans.
Wrap the tortillas in foil. Heat in a 350 oven for 10 to 15 minutes or until softened. Meanwhile, lightly coat a 3quart rectangular baking dish with cooking spray. For each enchilada, spoon about 1/4 cup of the turkey mixture onto one tortilla; roll up. Place tortilla, seam side down, in baking dish. Repeat with remaining filling and tortillas.
For sauce, in a medium mixing bowl combine soup, sour cream, milk and jalapeno peppers; pour mixture over the enchiladas.