Ingredients
1 medium onion, chopped4 ounces reduced-fat cream cheese1 tablespoon water1 teaspoon ground cumin1/4 teaspoon pepper1/8 teaspoon salt4 cups cubed cooked turkey breast1/4 cup chopped pecans, toasted12 flour tortillas (6 inches), warmed1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 cup reduced-fat sour cream1 cup fat-free milk2 tablespoons canned chopped green chiles1/2 cup shredded reduced-fat cheddar cheese2 tablespoons minced fresh cilantro
Preparation
In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside.
In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.
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 chiles; pour over enchiladas.
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.
