Turkey Pecan Enchiladas Recipe

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 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. 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.

Turkey Pecan Enchiladas published in Light & Tasty April/May 2007, p17