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Ingredientes
- 1/2 c. onion, minced
- Non-stick spray coating
- 1 (4 ounce.) pkg. cream cheese
- 1 tbsp. water
- 3/4 tbsp. grnd cumin
- 4 c. cooked turkey
- 12 (6 inch) flour tortillas
- 1 (10 3/4 ounce.) can cream of chicken soup
- 1 c. skim lowfat milk
- 1 to 2 tbsp. Jalapeno peppers, finely minced
- 1/2 c. sharp Cheddar cheese
- Dash of salt
- 1/4 c. pecans, minced
- 1 teaspoon parsley
Direcciones
- Cook chicken or possibly turkey. In skillet cook onion in small amount of water, covered till tender. Spray a 13 x 9 inch dish with coating. In bowl, stir cream cheese, water, parsley and salt. Stir in onion, turkey and pecans. Wrap tortillas in paper towel and microwave on high for 30 to 60 seconds. Spoon 1/4 c. mix in each tortilla, roll and place seam side down in dish.
- SAUCE: Mix soup, lowfat sour cream, lowfat milk and Jalapeno; pour over enchiladas. Bake covered in a 350 degree oven for 40 min. Sprinkle on cheese. Bake uncovered 4 to 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 159 | 50% |
| Total Fat 18.03g | 23% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 581mg | 24% |
| Potassium 483mg | 14% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.68g | 2% |
| Protein 29.96g | 48% |
