turkey enchiladas

(1 rating)
Recipe by
ShelbyGail Allen
Bulls Gap, TN

Chicken or any other meat will work with this.

(1 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For turkey enchiladas

  • 1/2 c
    chopped onion
  • 4 oz
    reduced fat cream cheese softened
  • 1 Tbsp
    water
  • 1 tsp
    ground cumin
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    salt
  • 4 c
    chopped cooked turkey
  • 1/4 c
    chopped pecans, toasted
  • 12
    7-8 inch flour tortillas
  • 10 3/4 oz
    can reduced sodium condensed cream of chicken soup
  • 8 oz
    carton light dairy sour cream
  • 1 c
    fat-free milk
  • 2-4 Tbsp
    finely chopped pickled jalapeno peppers
  • 1/2 c
    shredded reduced-fat sharp cheddar chese (2 ounces)
  • snipped fresh cilantro or parsley (optional)
  • chopped tomato and sweet pepper (optional)

How To Make turkey enchiladas

  • 1
    In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
  • 2
    In a medium mixing bowl stir together cream cheese, the 1T water, cumin, black pepper and salt. Stir in cooked onion, turkey and toasted pecans.
  • 3
    Wrap the tortillas in foil. Heat in a 350 oven for 10 to 15 minutes or until softened. Meanwhile, lightly coat a 3quart rectangular baking dish with cooking spray. For each enchilada, spoon about 1/4 cup of the turkey mixture onto one tortilla; roll up. Place tortilla, seam side down, in baking dish. Repeat with remaining filling and tortillas.
  • 4
    For sauce, in a medium mixing bowl combine soup, sour cream, milk and jalapeno peppers; pour mixture over the enchiladas.

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