Turkey Enchiladas

16 ingredients
4 steps

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 jalapeno 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

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    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.
  3. 3
    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 x 9-inch baking dish coated with cooking spray.
  4. 4
    Combine 1 1/2 cups milk, sour cream, jalapenos, and soup in a bowl. Spoon soup mixture over tortillas. Cover with foil; bake at 350° for 35 minutes. Remove foil; sprinkle with mozzarella and 1 tablespoon pecans. Bake an additional 5 minutes or until cheese melts.

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