Turkey Enchiladas

Shared by: Neris

6.5 Points Per Serving

Hooray for today's new ingredients that help us enjoy great-tasting, healthful meals. By using lower-fat dairy products in this Tex-Mex casserole, you save 5 grams of fat per enchilada

1/2 cup chopped onion

1/2 of 8-oz. pkg. reduced-fat cream cheese (Neufchatel), softened

1 Tbsp. water

1 tsp. ground cumin

1/4 tsp. pepper

1/8 tsp. salt

4 cups chopped cooked turkey or chicken breast

1/4 cup chopped pecans, toasted

12 7- to 8-inch flour tortillas

Nonstick spray coating

1 10 3/4-oz. can reduced-sodium condensed cream of chicken soup

1 8-oz. carton light dairy sour cream

1 cup skim milk

2 to 4 Tbsp. finely chopped pickled jalapeno peppers

1/2 cup shredded reduced-fat sharp cheddar cheese

Snipped cilantro or parsley (optional)

Chopped tomato and sweet pepper (optional)

In a small saucepan cook onion, covered, in a small amount of water over medium heat till tender; drain. In a medium mixing bowl stir together cream cheese, the 1 tablespoon water, cumin, pepper, and salt. Stir in cooked onion, turkey, and toasted pecans. Wrap the tortillas in foil. Heat in a 350º oven for 10 to 15 minutes or till softened safe paper towel and micro-cook on high for 30 to 60 seconds or till softened.)

Meanwhile, spray a 3-quart rectangular baking dish with nonstick coating. For each enchilada, spoon about 1/4 cup of the turkey mixture onto one tortilla; roll up. Place tortilla, seam side down, in the baking dish. Repeat with remaining filling and tortillas.

For sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas. Bake, covered, in a 350º oven about 40 minutes or till heated through. Sprinkle enchiladas with shredded cheddar cheese Bake enchiladas, uncovered, for 4 to 5 minutes more or till the cheese is melted. Top with snipped cilantro or parsley, tomatoes, and sweet pepper, if desired.

Makes 12 enchiladas.

Nutrition facts per enchilada: 272 cal., 10 g total fat (3 g sat. fat), 57 mg chol., 398 mg sodium, 22 g carbo., 1 g fiber, and 22 g pro. Daily Values: 10% vit. A, 1% vit. C, 11% calcium, and 13% iron.