Turkey Pecan Enchiladas 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Turkey Pecan Enchiladas cont. 1/2 cup shredded reduced-fat cheddar cheese 2 tablespoons minced fresh cilantro 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. 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Turkey Pecan Enchiladas melted. Sprinkle with cilantro. Yield: 12 servings. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008