You Say Pee-can, I Say Pe-Caan

I was never much of a pecan eater. I am a fan of pecan pie, but let’s face it, that is mostly sugar. Peanuts, macadamia nuts, and almonds crowd out the top three on my list. By themselves, pecans have never really done much for me, however, I like to cook with them. They keep their crunch and they bring flavor to accent a variety of dishes. Here you can find them in enchiladas.

Such cheesy goodness…

Quite a few ingredients, but they all work well together.

Get your turkey from the deli. Let them know that you want 2-3 slices that are 1/2″ thick.

Sautee the onions.

The cream cheese and spices.

Mixing in the turkey.

I fit them all in a 9×13 dish. It was tight, but it worked.

Turkey Pecan Enchiladas

Prep Time: 25 min |  Cook Time: 45 min  | Servings: 12 Servings | Difficulty: medium


  • 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 (8 ounces) 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


In a small nonstick skillet coated with cooking spray, cook and stir onion over medium heat until tender. Set aside. In a large bowl, beat the cream cheese, water, cumin, pepper and salt until smooth. Stir in the onion, turkey and pecans.

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.

Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted. Sprinkle with cilantro. Yield: 12 servings.


Tags: , , , , , , , , , , , , , , , , , ,

Categories: Baking, Cheese, kosher, Lunch, Main Dish, Mexican, Recipes, Turkey

Author:The Ranting Chef

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17 Comments on “You Say Pee-can, I Say Pe-Caan”

  1. May 20, 2012 at 11:03 am #

    Great recipe!!!


  2. May 20, 2012 at 11:03 am #

    Never thought of pee-cahns in enchiladas. Interesting.


  3. May 20, 2012 at 11:34 am #

    Oh man, I have a turkey in the oven right now! Guess what I am making with leftovers 🙂


  4. May 20, 2012 at 2:18 pm #

    This looks beautiful! ♥


  5. May 20, 2012 at 2:49 pm #

    Very interesting.. makes me want to try these out!


  6. May 20, 2012 at 3:51 pm #

    Yummy! I would never have thought about putting pecans in enchiladas, but now that you have given me the idea, it sounds really good!


  7. May 20, 2012 at 6:04 pm #

    sounds tasty 🙂 Great way to sneak in some healthy fats from nuts 🙂


  8. May 20, 2012 at 7:08 pm #

    I am questioning the Kosher in that one with the Turkey unless you did a switch out of Tofu? Did I miss something here? I have a Jewish Daughter and Son in law and would love to serve them this as they love this sort of food and I could modify the condensed can soup with chicken broth and rice starch and the flour tortillas if I make from scratch I should be fine…


  9. May 20, 2012 at 8:10 pm #

    Turkey and Pa-caans in enchiladas? I’ve never had either one but I might like to try it sometime. Nice recipe.


  10. angeldn3
    May 20, 2012 at 8:39 pm #

    Reblogged this on Echevarria Travel and commented:
    I love quiche


  11. May 20, 2012 at 10:03 pm #

    Wow. I would have never thought to put nuts in enchiladas. Of course, I need to make enchiladas before I start thinking of ways to do them different. 🙂 I’m atrying to move away from using canned soups. I think I will try sour cream sauce.


  12. May 21, 2012 at 6:15 am #

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  13. May 21, 2012 at 9:49 am #

    I’m pretty sure I say pee-can. Never thought about it before. Now it’s going to be on my mind all day.


  14. May 21, 2012 at 10:30 am #

    Call it Pee-caan and end all debate, says awesomeness.
    It spells another adventure in kitchen. Woohoo!


  15. P.S. I Love Soap Co.
    May 21, 2012 at 3:54 pm #

    very interesting….


  16. May 22, 2012 at 2:46 pm #

    Here is how to love unadulterated pecans. Roast them. It only takes a few minutes at 350 – 400° (Range is important, because often you are roasting them while baking something else.) First, the smell is divine. Second, the pecans are divine. Roasting them changes them just enough to make them good enough to throw on salad, or even eat one by one, irresistible.


  17. May 22, 2012 at 7:59 pm #

    I’ve never heard of pee-cans in enchiladas, but I am intrigued – and I love a good crunch. Almonds, cashews and hazelnuts round out my top 3, I’d say, and I don’t have much use for pecans outside of pie, as you mentioned, but I’m all for broadening my horizons 🙂


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