Turkey Enchiladas Recipe

Name: Turkey Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 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; Cooking spray; 1 1/2 cups fat-free milk; 1/2 cup fat-free sour cream; 1/4 cup chopped pickled jalapeno 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

Servings: persons

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
Cooking spray
1 1/2 cups fat-free milk
1/2 cup fat-free sour cream
1/4 cup chopped pickled jalapeno 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

1
Preheat oven to 350u00b0.
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.
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.
4
Combine 1 1/2 cups milk, sour cream, jalapenos, and soup in a bowl. Spoon soup mixture over tortillas. Cover with foil; bake at 350u00b0 for 35 minutes. Remove foil; sprinkle with mozzarella and 1 tablespoon pecans. Bake an additional 5 minutes or until cheese melts.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Turkey Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Enchiladas

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