– Originally posted May 20, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
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.