Turkey Enchiladas
Ingredients
-
1/2 cchopped onion
-
4 ozreduced fat cream cheese softened
-
1 Tbspwater
-
1 tspground cumin
-
1/4 tspblack pepper
-
1/8 tspsalt
-
4 cchopped cooked turkey
-
1/4 cchopped pecans, toasted
-
127-8 inch flour tortillas
-
10 3/4 ozcan reduced sodium condensed cream of chicken soup
-
8 ozcarton light dairy sour cream
-
1 cfat-free milk
-
2-4 Tbspfinely chopped pickled jalapeno peppers
-
1/2 cshredded reduced-fat sharp cheddar chese (2 ounces)
-
·snipped fresh cilantro or parsley (optional)
-
·chopped tomato and sweet pepper (optional)
How to Make Turkey Enchiladas
- 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.
About Turkey Enchiladas
Course/Dish: Turkey Tacos & Burritos
Regional Style: Mexican
