Turkey Pecan Enchiladas
TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 12 servings.
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, Georgetown, Massachusetts
Ingredients
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1 medium onion, chopped
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4 ounces reduced-fat cream cheese
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1 tablespoon water
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1 teaspoon ground cumin
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1/4 teaspoon pepper
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1/8 teaspoon salt
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4 cups cubed cooked turkey breast
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1/4 cup chopped pecans, toasted
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12 flour tortillas (6 inches), warmed
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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1 cup reduced-fat sour cream
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1 cup fat-free milk
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2 tablespoons canned chopped green chiles
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1/2 cup shredded reduced-fat cheddar cheese
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2 tablespoons minced fresh cilantro
Directions
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1.
In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside.
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2.
In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.
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3.
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 chiles; pour over enchiladas.
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4.
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.
Nutrition Facts
1 each: 263 calories, 10g fat (4g saturated fat), 59mg cholesterol, 472mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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