"Every year we rent a villa in the mountains above Acapulo. My husband, 13-year-old son, our friends, and their families all stay together; there are 14 of us. I love the food. At first, I couldn't quite imagine pecans in an enchilada. But trust me, it tastes great." --CL Reader
2 teaspoons stick margarine or butter
1/4 cup chopped onion
3 tablespoons chopped pecans, divided
1 (8-ounce) block fat-free cream cheese, softened
1 tablespoon fat-free milk
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups chopped cooked turkey breast (about 1/2 pound)
1/4 cup chopped fresh cilantro
6 (8-inch) flour tortillas
1 1/2 cups fat-free milk
1/2 cup fat-free sour cream
1/4 cup chopped pickled jalapeño peppers
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 350°.
Melt margarine in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons pecans; cook 3 minutes until onion is tender and pecans are toasted. Remove from heat.
Combine cream cheese, 1 tablespoon milk, salt, and cumin in a large bowl. Stir in onion mixture, turkey, and cilantro. Spread about 1/3 cup turkey mixture onto tortillas; roll up and place, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
Combine 1 1/2 cups milk, sour cream, jalapeños, and soup in a bowl. Spoon soup mixture over tortillas. Cover with foil; bake at 350° for 35 minutes. Remove foil; sprinkle with mozzarella and 1 tablespoon pecans. Bake an additional 5 minutes or until cheese melts.