No Image
prep time
1 Hr
cook time
1 Hr
method
---
yield
6 serving(s)
Ingredients
- 1/2 cup chopped onion
- 4 ounces reduced fat cream cheese softened
- 1 tablespoon water
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 cups chopped cooked turkey
- 1/4 cup chopped pecans, toasted
- 12 - 7-8 inch flour tortillas
- 10 3/4 ounces can reduced sodium condensed cream of chicken soup
- 8 ounces carton light dairy sour cream
- 1 cup fat-free milk
- 2-4 tablespoons finely chopped pickled jalapeno peppers
- 1/2 cup shredded reduced-fat sharp cheddar chese (2 ounces)
- - snipped fresh cilantro or parsley (optional)
- - chopped tomato and sweet pepper (optional)
How To Make turkey enchiladas
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Step 1In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
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Step 2In a medium mixing bowl stir together cream cheese, the 1T water, cumin, black pepper and salt. Stir in cooked onion, turkey and toasted pecans.
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Step 3Wrap 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.
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Step 4For sauce, in a medium mixing bowl combine soup, sour cream, milk and jalapeno peppers; pour mixture over the enchiladas.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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