You are here

Turkey Enchiladas

admin's picture
Ingredients
  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)
  Water 1 Tablespoon
  Ground cumin 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄8 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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Poultry
Interest: 
Party

Rate It

Your rating: None
4.03611
Average: 4 (18 votes)