Turkey Enchiladas
Ingredients
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1/2 cchopped onion
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4 ozreduced fat cream cheese softened
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1 Tbspwater
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1 tspground cumin
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1/4 tspblack pepper
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1/8 tspsalt
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4 cchopped cooked turkey
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1/4 cchopped pecans, toasted
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127-8 inch flour tortillas
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10 3/4 ozcan reduced sodium condensed cream of chicken soup
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8 ozcarton light dairy sour cream
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1 cfat-free milk
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2-4 Tbspfinely chopped pickled jalapeno peppers
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1/2 cshredded reduced-fat sharp cheddar chese (2 ounces)
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·snipped fresh cilantro or parsley (optional)
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·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
