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At a Glance
Cook Time : 50min
Course : Entree
Type of Prep : Bake, Casserole
Cuisine : Mexican
Occasion : Family Dinner
 
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Turkey Enchiladas

From Diana Rattray,
Your Guide to Southern Food.
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Turkey enchiladas, or use chicken in this recipe. Scroll down for related recipes.

INGREDIENTS:

  • 1 medium onion, chopped
  • 1/2 package reduced fat cream cheese
  • 1 tablespoon water
  • 3/4 teaspoon ground cumin
  • salt and pepper to taste
  • 4 cups cooked diced turkey or chicken
  • 1/4 cup chopped toasted pecans*
  • 12 6-inch flour tortillas
  • 1 10 3/4-oz.can reduced sodium codensed cream of chicken soup
  • 1 cup reduced fat sour cream
  • 1 cup milk
  • 1 or 2 tablespoons chopped pickled jalepeno peppers
  • 1/2 cup shredded cheddar cheese
  • cilantro or parsely
  • chopped tomato and green sweet bell pepper

PREPARATION:

In a little water in a skillet, cook the chopped onion until tender.

For enchiladas, spray a 13x9x2-inch baking dish with nonstick coating. In a small mixing bowl combine cream cheese, water, cumin, and salt and pepper to taste. Stir in the cooked onion, turkey or chicken, and toasted pecans*. Heat tortilla in microwave or skillet just until soft.

Spoon about 1/4 cup turkey mixture onto each tortilla, roll up. Place seam side down, in the baking dish. For sauce, in a medium mixing bowl combine soup, sour cream, milk and chile peppers; pour over enchiladas.

Bake casserole, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle enchiladas with cheddar cheese. Bake uncovered for about 4 to 5 minutes longer, or until cheese is melted. Topped with minced cilantro or parsley, chopped tomatoes, and chopped green pepper.
Serves 6 to 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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