Turkey Pecan Enchiladas Recipe

Nutrition Facts

  • One serving:
  • 1 enchilada
  • Calories:
  • 263
  • Fat:
  • 10 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 59 mg
  • Sodium:
  • 472 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 22 g
  • Diabetic Exchange:
  • 2 lean meat, 1-1/2 starch, 1/2 fat.


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Turkey Pecan Enchiladas

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"I got this recipe from a friend, and I’ve often served it at church potlucks. There are never leftovers! It’s nice because it’s creamy, just a little spicy and unusual." —Cathy Huppe of Georgetown, Massachusetts

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 25 min. Bake: 45 min.

Ingredients:

  • 1 medium onion, chopped
  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon water
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 cups cubed cooked turkey breast
  • 1/4 cup chopped pecans, toasted
  • 12 flour tortillas (6 inches), warmed
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup fat-free milk
  • 2 tablespoons canned chopped green chilies
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh cilantro

Directions:

In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside. In a large mixing bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.
    Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Combine the soup, sour cream, milk and chilies; pour over enchiladas.
    Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted. Sprinkle with cilantro. Yield: 12 servings.


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