Ingredients: |
Ingredients: 1/2 c. chopped onion
1/2 of an 8-oz pkg. reduced-fat cream cheese, softened
1 tsp. ground cumin
4 c. chopped cooked turkey or chicken breast (1-1/4 lb.)
1/4 c. chopped pecans, toasted
12 (7 to 8-inch) flour tortillas
1 (10-3/4 oz.) can reduced-sodium cream of chicken soup
1 (8 oz.) carton light dairy sour cream
1 c. fat-free milk
2-4 T. finely chopped, pickled jalapeño chile peppers
1/2 c. shredded reduced-fat sharp cheddar cheese (2 oz.)
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Directions: |
Directions:Preheat oven to 350º. For filling, in a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain. In a medium bowl stir together cream cheese, cumin 1 T. water, 1/4 tsp. black pepper, 1/8 tsp. salt. Stir in cooked onion, turkey, and pecans. Wrap the tortillas in foil; heat in oven for 10-15 to soften. Meanwhile, coat an ungreased 3-quart rectangle baking dish with nonstick cooking spray. For each enchilada, spoon about 1/4 c. of the turkey filling onto a tortilla; roll up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas. For sauce, in a medium bowl stir together soup, sour cream, milk, and jalapeño peppers. Pour sauce over enchiladas. Bake, covered, about 40 minutes or until heated through. Sprinkle enchiladas with the shredded cheddar cheese. Bake enchiladas, uncovered, for 4-5 minutes more or until the cheese is melted. If desired, top with chopped tomatoes, chopped green pepper, and snipped fresh cilantro or parsley. Makes 12 enchiladas. |
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