1 Tbsp. water
3/4 tsp ground cumin
Salt and Pepper to taste
4 C. cooked turkey or chicken…skinned and diced
1/4 C. 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 C. milk
1 or 2 Tbsp. pickled jalapeņos finely chopped
1/2 C. shredded cheddar cheese
Snipped cilantro or parsley
Chopped tomato and green sweet pepper
* 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 until 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. Makes 12.