Turkey Enchiladas

• 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 350u0b0.
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 350u0b0 for 35 minutes. Remove foil; sprinkle with mozzarella and 1 tablespoon pecans. Bake an additional 5 minutes or until cheese melts.

margarine, onion, pecans, cream cheese, milk, salt, ground cumin, turkey, fresh cilantro, flour tortillas, cooking spray, milk, sour cream, peppers, condensed reducedfat, mozzarella cheese

Taken from www.myrecipes.com/recipe/turkey-enchiladas-0 (may not work)