Turkey Enchiladas

By Lv2Cook

Ingredients

• 2 teaspoons stick margarine or butter
• 1/4 cup chopped onion
• 3 tablespoons chopped pecans divided
• 1 (8-ounce) block fat-free cream cheese softened
• 1 tablespoon fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 cups chopped cooked turkey breast (about 1/2 pound)
• 1/4 cup chopped fresh cilantro
• 6 (8-inch) flour tortillas
• Cooking spray
• 1 1/2 cups fat-free milk
• 1/2 cup fat-free sour cream
• 1/4 cup chopped pickled jalapeño peppers
• 1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium cream of chicken soup undiluted
• 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese

Preparation

Step 1

Preheat oven to 350º.

Melt margarine in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons pecans; cook 3 minutes until onion is tender and pecans are toasted. Remove from heat.

Combine cream cheese, 1 tablespoon milk, salt, and cumin in a large bowl. Stir in onion mixture, turkey, and cilantro. Spread about 1/3 cup turkey mixture onto tortillas; roll up and place, seam sides down, in a 13 × 9-inch baking dish coated with cooking spray.

Combine 1 1/2 cups milk, sour cream, jalapeños, and soup in a bowl. Spoon soup mixture over tortillas. Cover with foil; bake at 350º for 35 minutes. Remove foil; sprinkle with Mozzarella and 1 tablespoon pecans. Bake an additional 5 minutes or until cheese melts.

Serving Size: 1 enchilada