Instructions

1. In a little water in a skillet, cook the chopped onion until tender.
2. For enchiladas, spray a 13x9x2-inch baking dish with nonstick coating.
3. In a small mixing bowl combine cream cheese, water, cumin, and salt and pepper to taste.
4. Stir in the cooked onion, turkey or chicken, and toasted pecans.
5. Heat tortilla in microwave or skillet just until soft.
6. Spoon about 1/4 cup turkey mixture onto each tortilla, roll up. Place seam side down, in the baking dish.
7. For sauce, in a medium mixing bowl combine soup, sour cream, milk and chile peppers; pour over enchiladas.
8. Bake casserole, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle enchiladas with cheddar cheese. Bake uncovered for about 4 to 5 minutes longer, or until cheese is melted.
9. Topped with minced cilantro or parsley, chopped tomatoes, and chopped green pepper.