Turkey Pecan Enchiladas (skinny)

By learen

Ingredients

• 1 med onion, chopped
• 4 oz reduced fat cream cheese
• 1 T water
• 1 t cumin
• 1/4 t pepper
• 1/8 t salt
• 4 c cubed cooked turkey breast
• 1/4 c chopped pecans, toasted
• 12 flour tortillas, warmed
• 1 can reduced fat reduced sodium condensed cream of chicken soup, undiluted
• 1 c reduced fat sour cream
• 1 c fat free milk
• 2 T canned chopped green chiles
• 1/2 c shredded reduced fat cheddar cheese
• 2 T minced fresh cilantro

Details

Servings 12

Preparation

Step 1

In a nonstick skillet coated with Pam, cook and stir onion over med heat until tender. Set aside.

In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey, and pecans.

Spoon 1/3 c turkey mix down the center of each tortilla. Roll up and place seam side down in a 13x9 pan coated with Pam. Combine the soup, sour cream, and milk and chiles; pour over the enchiladas.

Cover and bake at 350 for 40 min. Uncover and sprinkle with cheese. Bake 5 min longer or until heated through and cheese is melted. Sprinkle with cilantro.