Turkey Pecan Enchiladas

Name: Turkey Pecan Enchiladas
Ingredients: 1 medium onion, chopped; 4 ounces reduced-fat cream cheese; 1 tablespoon water; 1 teaspoon ground cumin; 1/4 teaspoon pepper; 1/8 teaspoon salt; 4 cups cubed cooked turkey breast; 1/4 cup chopped pecans, toasted; 12 flour tortillas (6 inches), warmed; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 1 cup reduced-fat sour cream; 1 cup fat-free milk; 2 tablespoons canned chopped green chilies; 1/2 cup shredded reduced-fat cheddar cheese; 2 tablespoons minced fresh cilantro

15 ingredients

4 steps

Ingredients

1 medium onion, chopped
4 ounces reduced-fat cream cheese
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups cubed cooked turkey breast
1/4 cup chopped pecans, toasted
12 flour tortillas (6 inches), warmed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup reduced-fat sour cream
1 cup fat-free milk
2 tablespoons canned chopped green chilies
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro

Directions

1

In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside.
2

In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.
3

Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the soup, sour cream, milk and chilies; pour over enchiladas.
4

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