|Chopped onion||1⁄2 Cup (8 tbs)|
|Reduced fat cream cheese||4 Ounce, softened (1/2 Of A 8 Ounce Package, Neufchatel)|
|Ground cumin||1 Teaspoon|
|Chopped cooked turkey breast/Chicken breast||4 Cup (64 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
|8 inch flour tortillas||12|
|Nonstick spray coating||1|
|Low sodium condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Light dairy sour cream||8 Ounce (1 Carton)|
|Skim milk||1 Cup (16 tbs)|
|Shredded reduced fat sharp cheddar cheese||2 Ounce (1/2 Cup)|
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.