Turkey Enchiladas Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Nonstick spray coating | ||
| 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened | ||
| Water | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 4 cups chopped, cooked turkey or chicken | ||
| Chopped pecans | 1/4 Cup (16 tbs), toasted | |
| Flour tortillas | 8 inch | |
| 1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup | ||
| 1 8-ounce carton light dairy sour cream | ||
| Skim milk | 1 Cup (16 tbs) | |
| 2 to 4 tablespoons finely chopped pickled jalapeno peppers | ||
| Sharp cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
