Turkey Pecan Enchiladas

• 1 medium onion, chopped
• 4 ounces reduced-fat cream cheese
• 1 tablespoon water
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 4 cups cubed cooked turkey breast
• 1/4 cup chopped pecans, toasted
• 12 flour tortillas (6 inches), warmed
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 cup reduced-fat sour cream
• 1 cup fat-free milk
• 2 tablespoons canned chopped green chilies
• 1/2 cup shredded reduced-fat cheddar cheese
• 2 tablespoons minced fresh cilantro

1. In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside.
2. In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.
3. Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the soup, sour cream, milk and chilies; pour over enchiladas.
4. Cover and bake at 350u0b0 for 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted. Sprinkle with cilantro.

onion, cream cheese, water, ground cumin, pepper, salt, turkey breast, pecans, flour tortillas, condensed cream, sour cream, milk, green chilies, cheddar cheese, fresh cilantro

Taken from www.tasteofhome.com/recipes/turkey-pecan-enchiladas/ (may not work)