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Turkey Pecan Enchiladas

"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

12 ServingsPrep: 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 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

2 of 2

Turkey Pecan Enchiladas (continued)

Directions (continued)

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.

Nutrition Facts: 1 enchilada equals 263 calories, 10 g fat (4 g saturated fat), 59 mg cholesterol, 472 mg sodium, 20 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.