Chicken Or Turkey Enchiladas - cooking recipe

Ingredients

1/2 cup onion, chopped
4 ounces reduced-fat cream cheese, softened (Neufchatel)
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 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
1 cup 2% low-fat milk
2 -4 tablespoons pickled jalapeno peppers, finely minced (May substitute 1-4 oz can diced green chilies, if you prefer it more mild)
1/2 cup Mexican blend cheese (I use Sargento brand)
1/4 cup cilantro (optional) or 1/4 cup parsley, minced (optional)
1/4 cup tomatoes, chopped (optional)
1/4 cup sweet red pepper, chopped (optional)

Preparation

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.