Turkey Enchiladas

Name: Turkey Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 c chopped onion; 4 oz reduced fat cream cheese softened; 1 Tbsp water; 1 tsp ground cumin; 1/4 tsp black pepper; 1/8 tsp salt; 4 c chopped cooked turkey; 1/4 c chopped pecans, toasted; 12 7-8 inch flour tortillas; 10 3/4 oz can reduced sodium condensed cream of chicken soup; 8 oz carton light dairy sour cream; 1 c fat-free milk; 2-4 Tbsp finely chopped pickled jalapeno peppers; 1/2 c shredded reduced-fat sharp cheddar chese (2 ounces); snipped fresh cilantro or parsley (optional); chopped tomato and sweet pepper (optional)

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By ShelbyGail Allen
@spring

Chicken or any other meat will work with this.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

1 Hr

Cook:

1 Hr

Ingredients

1/2 c

chopped onion
4 oz

reduced fat cream cheese softened
1 Tbsp

water
1 tsp

ground cumin
1/4 tsp

black pepper
1/8 tsp

salt
4 c

chopped cooked turkey
1/4 c

chopped pecans, toasted
12

7-8 inch flour tortillas
10 3/4 oz

can reduced sodium condensed cream of chicken soup
8 oz

carton light dairy sour cream
1 c

fat-free milk
2-4 Tbsp

finely chopped pickled jalapeno peppers
1/2 c

shredded reduced-fat sharp cheddar chese (2 ounces)
·

snipped fresh cilantro or parsley (optional)
·

chopped tomato and sweet pepper (optional)
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How to Make Turkey Enchiladas

Step-by-Step

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.

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