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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
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

Printed from tasteofhome.com Oct 13, 2008

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Turkey Pecan Enchiladas cont.

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.