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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I got this recipe from a friend, and Iâve often served it at church potlucks. There are never leftovers! Itâs nice because itâs creamy, just a little spicy and unusual. âCathy Huppe of Georgetown, Massachusetts 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:
1. In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside.
2. In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.
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 chilies; pour over enchiladas.
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. Yield: 12 servings.
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