Turkey Enchiladas Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 of 8-oz. pkg. reduced-fat cream cheese (Neufchatel), softened | ||
| Water | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 4 cups chopped cooked turkey or chicken breast | ||
| Chopped pecans | 1/4 Cup (16 tbs), toasted | |
| Flour tortillas | 8 inch | |
| Nonstick spray coating | ||
| 1 10 3/4-oz. can reduced-sodium condensed cream of chicken soup | ||
| 1 8-oz. carton light dairy sour cream | ||
| Skim milk | 1 Cup (16 tbs) | |
| 2 to 4 tbsp. finely chopped pickled jalapeno peppers | ||
| Sharp cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
1. In a small saucepan cook the onion, covered, in a small amount of water over medium heat till tender; drain. In a medium mixing bowl stir together the cream cheese, the 1 tablespoon water, cumin, pepper, and salt. Stir in the cooked onion, turkey, and toasted pecans.
2. Wrap the tortillas in foil. Heat in a 350° oven for 10 to 15 minutes or till softened. (Or, if using a microwave, wrap the tortillas in a microwave-safe paper towel and cook on high for 30 to 60 seconds or till softened.) Meanwhile, spray a 3-quart rectangular baking dish with nonstick coating. For each enchilada, spoon about 1/4 cup of the turkey mixture onto a tortilla; roll up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas.
3. For sauce, in a medium mixing bowl stir together the cream of chicken soup, sour cream, milk, and jalapeno peppers. Pour the mixture over the enchiladas. Bake, covered, in a 350° oven about 40 minutes or till heated through.
4. Sprinkle the enchiladas with the shredded cheddar cheese. Bake enchiladas, uncovered, for 4 to 5 minutes more or till the cheese is melted. If desired, top with the snipped cilantro or parsley, tomatoes, and sweet pepper.
2. Wrap the tortillas in foil. Heat in a 350° oven for 10 to 15 minutes or till softened. (Or, if using a microwave, wrap the tortillas in a microwave-safe paper towel and cook on high for 30 to 60 seconds or till softened.) Meanwhile, spray a 3-quart rectangular baking dish with nonstick coating. For each enchilada, spoon about 1/4 cup of the turkey mixture onto a tortilla; roll up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas.
3. For sauce, in a medium mixing bowl stir together the cream of chicken soup, sour cream, milk, and jalapeno peppers. Pour the mixture over the enchiladas. Bake, covered, in a 350° oven about 40 minutes or till heated through.
4. Sprinkle the enchiladas with the shredded cheddar cheese. Bake enchiladas, uncovered, for 4 to 5 minutes more or till the cheese is melted. If desired, top with the snipped cilantro or parsley, tomatoes, and sweet pepper.
Chef
