Main Course

Turkey Pecan Enchiladas; an Easy, Tasty, Economical Main Course

This is a great dish for using up your leftover turkey or chicken.  But you don"t have to wait to use leftovers!  This is a great dish anytime.  Turkey Pecan Enchiladas--doesn"t the name just make your mouth want to water?  This is a great dish for budget-conscience cooks, too.  The ingredients are very reasonable and it makes several servings.  Make these Turkey Pecan Enchiladas the centerpiece of a family meal.  Take them to a church social or "pitch-in".  Share them at the office, take them to a shut-in, make them ahead and freeze for a quick dinner another day.  The list of possibilities is endless. TURKEY PECAN ENCHILADAS 1 medium onion, chopped 4 ounces reduced-fat cream cheese 1 tbsp water 1 tsp ground cumin 1/4 tsp black pepper 1/8 tsp salt 4 cups cubed cooked turkey 1/4 cup chopped pecans, toasted 12 6-inch flour tortillas 1 can reduced-fat, reduced-sodium cream of chicken soup, undiluted 1 cup reduced-fat sour cream 1 cup skim milk 2 tbsp chopped green chilies 1/2 cup shredded reduced-fat cheddar cheese 2 tbsp fresh cilantro, minced Preheat oven to 350 degrees.  Spray a small non-stick skillet with non-stick cooking spray.  Add onion to pan and cook, stirring, over medium heat until onion is tender.  Set aside. In a large mixing bowl, beat cream cheese, water, cumin, pepper and salt until smooth.  Stir in the onion, turkey and pecans.  Warm tortillas and spoon 1/3 cup turkey mixture down the center of each tortilla.  Roll up and place seam side down in a 13x9-inch baking pan that"s been coated with non-stick cooking spray.  In a bowl, combine the soup, sour cream, milk and chilies.  Pour soup mixture over enchiladas.  Cover and bake for 40 minutes.  Uncover and sprinkle with cheese.  Bake 5 minutes longer.  Sprinkle with cilantro.  Enjoy!


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