Chicken or Turkey Enchiladas

Recipe by Paula
READY IN: 1hr 15mins


  • 12
    cup onion, chopped
  • 4
    ounces reduced-fat cream cheese, softened (Neufchatel)
  • 1
    tablespoon water
  • 1
    teaspoon ground cumin
  • 14
    teaspoon pepper
  • 18
    teaspoon salt
  • 4
    cups cooked turkey breast or 4 cups cooked chicken breasts, shredded
  • 12
    (7 -8 inch) flour tortillas
  • nonstick spray coating
  • 1
    (10 3/4 ounce) can low-sodium condensed cream of chicken soup
  • 1
    (8 ounce) carton light sour cream
  • 2 -4
    tablespoons pickled jalapeno peppers, finely minced (May substitute 1-4 oz can diced green chilies, if you prefer it more mild)
  • 12
    cup Mexican blend cheese (I use Sargento brand)
  • 14
    cup cilantro (optional) or 1/4 cup parsley, minced (optional)
  • 14
    cup tomatoes, chopped (optional)
  • 14
    cup sweet red pepper, chopped (optional)


  • In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
  • In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
  • water, cumin, pepper, and salt.
  • Stir in the cooked onion and chicken.
  • Wrap the tortillas in foil.
  • Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
  • Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
  • For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
  • Place the tortilla, seam side down, in the baking dish.
  • Repeat with the remaining filling and tortillas.
  • For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
  • Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
  • Sprinkle with the cheese.
  • Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
  • Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
  • NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
  • I either saute these or grill them until no longer pink.
  • I shred the meat and proceed as usual with the recipe.
  • The time to make does not include this step.