Turkey Enchiladas Recipe
Ingredients
1/2 cup chopped onion
Nonstick spray coating
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon salt
4 cups chopped, cooked turkey or chicken
1/4 cup chopped pecans, toasted
12 7- to 8-inch flour tortillas
1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-ounce carton light dairy sour cream
1 cup skim milk
2 to 4 tablespoons finely chopped pickled jalapeno peppers
1/2 cup shredded reduced-fat sharp cheddar cheese (2 ounces)
Snipped fresh cilantro or parsley (optional)
Chopped tomato (optional)
How to make Turkey Enchiladas
1 In a small covered saucepan cook onion in a small amount of boiling water over medium heat until tender; drain. For enchiladas, spray a 3-quart rectangular baking dish with nonstick coating. In a medium mixing bowl stir together the cream cheese, water, cumin, black pepper, and salt. Stir in cooked onion, turkey, and toasted pecans.2 Meanwhile, wrap tortillas in foil. Heat in a 350° oven for 10 to 15 minutes or until softened. Spoon about 1/4 cup of the turkey mixture onto each tortilla; roll up. Place, seam sides down, in the baking dish.
3 For sauce, in a medium mixing bowl combine the condensed soup, sour cream, milk, and jalapeno peppers; pour over enchiladas. Bake the enchiladas, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle the enchiladas with the cheddar cheese. Bake, uncovered, for 4 to 5 minutes more or until cheese is melted. If desired, top with snipped cilantro or parsley and tomato.
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Turkey Enchiladas
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