1/2 c. onion, chopped
Non-stick spray coating
1 (4 oz.) pkg. cream cheese
1 tbsp. water
3/4 tbsp. ground cumin
4 c. cooked turkey
12 (6 inch) flour tortillas
1 (10 3/4 oz.) can cream of chicken soup
1 c. skim milk
1 to 2 tbsp. Jalapeno peppers, finely chopped
1/2 c. sharp Cheddar cheese
Dash of salt
1/4 c. pecans, chopped
1 tsp. parsley

Cook chicken or turkey. In skillet cook onion in small amount of water, covered until 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 cup mixture in each tortilla, roll and place seam side down in dish.

SAUCE: Mix soup, sour cream, milk and Jalapeno; pour over enchiladas. Bake covered in a 350 degree oven for 40 minutes. Sprinkle on cheese. Bake uncovered 4 to 5 minutes.