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.
