1/2 pkg light cream cheese
1 Tablespoon water
3/4 tsp ground cumin
Salt and Pepper to taste
4 cups cooked turkey or chicken...skinned and diced
1/4 cup chopped pecans toasted
12 6-inch flour tortillas
1 10 3/4-oz.can reduced sodium condensed cream of chicken soup
1 8-oz carton reduced calorie diary sour cream
1 cup milk
1 or 2 tblsp pickled jalapeno's finely chopped
1/2 cup shredded cheddar cheese
Snipped cilantro or parsley
chopped tomato and green sweet pepper
In a small skillet cook onion, covered, in a small amount of water until tender...drain.
For enchiladas, spray a 13x9x2 inch baking dish with nonstick coating. In a small mixing bowl stir together cream cheese, water, and salt to taste. Stir in cooked onion, turkey or chicken, and toasted pecan.
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 chili peppers, pour over enchiladas.
Bake covered in a 350 degree oven about 40 minutes or til heated through. Bake covered for 40 minutes or till heated through. Sprinkle enchiladas with cheddar cheese. Bake UNCOVERED for 4 to 5 min.
until cheese is melted. Topped with snipped cilantro or parsley, tomatoes, and green pepper.