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Full Online Book HomeLearning KitchenMexican And Hispanic - Turkey Enchiladas
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Mexican And Hispanic - Turkey Enchiladas Post by :dcallan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :911

Click below to download : Mexican And Hispanic - Turkey Enchiladas (Format : PDF)

Mexican And Hispanic - Turkey Enchiladas

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 Tbls. pickled jalepenos, finely chopped
1/2 cup shredded chedar cheese
Snipped cilantro or parsely
chopped tomato and green sweet pepper

In a small skillet cook onion, covered, in a small amount of water til tender; drain.

For enchiladas, spray a 13x9x2 inch baking dish. 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 degee oven about 40 minutes or til heated through. Sprinkle enchiladas with cheddar cheese.
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