Yield
6 servings (serving size: 1 enchilada)

"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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

emmee915's Review

emmee915
January 23, 2013
This recipes was awesome! I used ground beef instead of turkey and it still turned out great.

sglogan's Review

ChefBea
December 15, 2012
Was leery about using turkey, but it turned out fantastic. Will make again (and again and...you get the idea).

ChefBea's Review

sglogan
June 04, 2012
N/A

worldofjeff's Review

worldofjeff
January 06, 2009
This is one of our favorite recipes. (I've been making it for years.) Even people who are not too wild about Mexican food have loved it.