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Turkey Enchiladas

Written by Diana, on 07-12-2005 06:18 Views 141     Favoured None   Turkey Enchiladas This is a great meal for a large family. Makes 12 large enchiladas. For spicey enchiladas use 4 heaping tablespoons peppers, or add them as a topping if you can't decide. Be sure you have enough sauce, it's the best part! 1/2 cup chopped onion 1/2 of 8-oz. pkg. reduced-fat cream cheese (Neufchâtel), softened 1 Tbsp. water 1 tsp. ground cumin 1/4 tsp. pepper 1/8 tsp. salt 4 cups chopped cooked turkey or chicken breast (abt. 1-1/2 lb) 1/4 cup chopped pecans, taosted (optional) 12 7- to 8-inch flour tortillas Nonstick spray coating 1 10-3/4-oz. can reduced-sodium condensed cream of chicken soup 1 8-oz. carton light dairy sour cream 1 cup skim milk 2 to 4 Tbsp. finely chopped pickled jalapeño peppers 1/2 cup shredded reduced-fat sharp chedar cheese (2 oz.) Snipped cilantro or parsley (optional) Chopped tomato and sweet pepper (optional) In a small caucepan cook onion, covered, in a small amount of water over medium heat until tender; drain. In a medium mixing bowl stir together cream cheese, the 1 tablespoon water, cumin, pepper, and salt. Stir in cooked onion, turkey, and toasted pecans if desired. Wrap the tortillas in foil. Heat ina a 350° oven for 10 to 15 minutes or until softened. (Or, if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds or until softened.) Meanwhile, spray a 3-quart rectangular baking dish with non-stick coating. For each enchilada, spoon about 1/4 cup of the turkey mixture onto one tortilla; rool up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas. For sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapenño peppers; pour mixture over the enchiladas. Bake, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle enchiladas with shredded cheddar cheese. Bake enchiladas, uncovered, for 4 to 5 minutes more or unitl the cheese is melted. Top with snipped cilantro or parsley, tomatoes, and sweet pepper, if desired. Makes 12 enchiladas. Last update: 24-11-2006 04:11 Published in : Eats, Entrées Quote this article in website Favored (0) Save this to del.icio.us Users' Comments (0) Add your comment

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