Turkey Enchiladas

Turkey Filling

• ½ cup yellow onion — small dice
• 4 oz cream cheese — softened
• 1 tablespoon water
• ¾ teaspoon cumin — ground
• to taste salt (optional) — optional, to taste
• 4 cups cooked turkey — shredded or finely chopped
• ¼ cup pecans — chopped and toasted
• 12 flour tortillas — 6-inch
• nonstick cooking spray

Creamy Enchilada Sauce

• 1 can cream of chicken soup — 10 ½ oz
• 1 cup sour cream — 8-oz carton
• 1 cup milk
• 2 tablespoons pickled jalapeños — finely diced

Topping

• ½ cup sharp cheddar cheese — shredded

Garnishes

• cilantro — chopped
• 1 globe tomato — seeded, small dice

1. Preheat the Oven and Cook the Onion: Preheat oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray. In a small skillet with a lid, combine the onion with just enough water to cover the bottom of the skillet. Cook covered over medium heat for 5–7 minutes, stirring once or twice, until tender. Drain any remaining liquid.½ cup onion, nonstick cooking spray
2. Prepare the Filling: In a large mixing bowl combine the softened cream cheese, water, cumin, and optional salt until smooth. Stir in the cooked onion, turkey, and toasted pecans until evenly mixed.4 oz cream cheese, 1 tbsp water, ¾ tsp cumin, 4 cups turkey, ¼ cup pecans
3. Warm the Tortillas: Stack the tortillas, wrap them tightly in foil, and heat in the oven for 10–15 minutes until warm, soft, and flexible. Keep wrapped until ready to fill.12 flour tortillas
4. Fill the Enchiladas: Divide the filling evenly among the tortillas, using about ⅓ cup per tortilla. Roll snugly and place seam-side down in the prepared baking dish, arranging the enchiladas in two rows of six.filled tortillas
5. Prepare the Sauce: In a medium mixing bowl whisk together the cream of chicken soup, sour cream, milk, and chopped jalapeños until smooth. Pour evenly over the enchiladas and spread the sauce to cover them completely.10 ½ oz chicken soup, 1 cup sour cream, 1 cup milk, 2 tbsp jalapeños
6. Bake: Cover the baking dish tightly with foil and bake for about 40 minutes, until the sauce is bubbling around the edges and the center reaches 165°F. Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for another 4–5 minutes until the cheese melts.½ cup cheddar
7. Rest, Garnish, and Serve: Let the enchiladas rest for 5 minutes, then top with chopped cilantro and diced tomato, if desired.