|Chopped onion||1⁄2 Cup (8 tbs)|
|Nonstick spray coating||2 Tablespoon|
|Reduced fat cream cheese||4 Ounce, softened (Half Of 8 Ounce Package, Neufchatel)|
|Ground cumin||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped cooked turkey/Chicken||4 Cup (64 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
|Flour tortillas||12 (8 Inch Each)|
|Reduced-fat and reduced-sodium condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Dairy sour cream||8 Ounce (1 Carton, Light)|
|Skim milk||1 Cup (16 tbs)|
|Finely chopped pickled jalapeno peppers||4 Tablespoon|
|Shredded reduced fat sharp cheddar cheese||2 Ounce (1/2 Cup)|
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.