Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

"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

Recipe by Cooking Light June 1998

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Recipe Summary

Yield:
6 servings (serving size: 1 enchilada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

376 calories; calories from fat 27%; fat 11.1g; saturated fat 2.8g; mono fat 4.4g; poly fat 2.9g; protein 27.8g; carbohydrates 38.7g; fiber 1.9g; cholesterol 46mg; iron 2.4mg; sodium 977mg; calcium 320mg.
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