turkey enchiladas

By á-3946

Ingredients

• 1/2 cup chopped onion
• 6 oz reduced fat crm cheese
• 1 T water
• 1 t ground cumin
• 1/4 t pepper
• 1/8 t salt
• 4 cups chopped cooked turkey or chicken
• 1/4 cup chopped taosted pecans
• 12 7-8 inch flour tortillas
• 1 10 3/4 oz can reduced sodium condensed crm of chicken soup
• 1 8oz light dairy sour cream
• 1 cup skim milk
• 2-4 T finely chopped pickled jalapeno peppers
• 1/2 cup shredded reduced fat sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

Ina small saucepan cook onion, covered, in a small amount of water till tender; drain. In a medium mixing bowl stir together cream cheese, the T water, cumin, pepper, and salt. Stir in cooked onion, turkey, and pecans. Heat tortillas. Spray a 3 quart backing dish with non-stick spray. For each encillada spoon about 1/4 cup of the turkey mixture onto one tortilla; roll up. Place tortilla, seam side down in the backing dish. Repeat with remaining filing and tortillas.
For sauce, in a medium bowl combine soup, sour cream, milk and jalapeno peppers; pour over the enchiladas. Bake covered in a 350 oven about 40 minutes. Sprinkle enchiladas with shredded cheddar cheese. Bake, uncovered for 4-5 minutes till cheese is melted.