MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Turkey Enchiladas
 Categories: Poultry, Breads, Cheese, Dairy, Chilies
      Yield: 12 Enchiladas

      8 oz Cream cheese
      1 tb Water
    3/4 ts Ground cumin
           Salt & pepper
      4 c  Cooked turkey or chicken
    1/4 c  Pecans; toasted, chopped
     12    Flour tortillas (8")
 10 3/4 oz Cream of chicken soup;
           - undiluted *
      8 oz Sour cream
      1 c  Milk
      2 tb Pickled jalapenos;
           - chopped fine
    1/2 c  Cheddar cheese; shredded
           Fresh cilantro or parsley;
           - snipped (or a mix)
      1    Tomato; cored, seeded,
           - chopped
           Bell pepper; cored, seeded,
           - chopped

  * Chicken & mushroom soup will work here, as well.

  Cut meat into small, diced pieces.

  In a small skillet, cook onion and a small amount of water until
  tender. Drain.

  Spray a 13x9x2" baking dish with nonstick coating.

  Combine cream cheese, water, cumin, and salt in a medium-sized bowl.

  Stir in cooked onion, meat, and toasted pecans.

  Spoon about 1/4 cup meat mixture onto each tortilla. Roll up the
  tortillas.

  Place rolled-up tortillas in the baking dish, seam side down.

  In a medium mixing bowl, combine soup, sour cream, milk, and
  jalapeno peppers,

  Pour the white sauce over the enchiladas.

  Cover the dish and bake the enchiladas @ 350°F/175°C for 40 minutes
  or until heated through.

  Remove cover and sprinkle cheddar cheese on top of the enchiladas.

  Bake uncovered for 4 to 5 minutes or until cheese is melted.

  Top with cilantro or parsley, tomatoes, and green bell pepper, or
  pico di gallo.

  Side with refried beans and Spanish/Mexican rice.

  Uncle Dirty Dave's Kitchen

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