Creamy Turkey Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
456 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Turkey Enchiladas
Description
The Creamy Turkey Enchiladas recipe features shredded turkey breast mixed with diced red bell peppers, onions, garlic, swiss chard, and thawed corn kernels. The filling is thickened with flour and milk, then enriched with cream cheese to create a smooth, creamy texture. Corn tortillas are softened by heating in a skillet after brushing with olive oil, then filled with the savory mixture and rolled up. The enchiladas are served with warm green salsa and topped with crumbled queso fresco and optional scallions or cilantro for a fresh finish.
This recipe yields a comforting and creamy enchilada dish that showcases turkey as the main protein, enhanced by the mild bitterness of swiss chard and subtle sweetness from corn and red bell peppers. The creamy sauce binds the filling ingredients and adds richness while the green salsa brings tangy brightness. Preparing the tortillas by softening in oil-coated heated skillet allows them to roll easily and avoid cracking.
The enchiladas can be plated directly after assembling, making them suitable for casual dinners or gatherings where a creamy and flavorful enchilada is desired without heavy tomato sauces. Garnishing with queso fresco and herbs adds texture and fresh herbal notes. Including a small amount of pepper and kosher salt balances the flavor.
Ingredients
- 2 teaspoons olive oil divided
- ¾ cup red bell pepper diced
- ⅓ cup onion diced
- 2 teaspoons garlic minced
- 4 ounces swiss chard or spinach, chopped
- 5 ounces turkey breast 1.5 cups - shredded, cooked
- ⅓ cup corn kernels frozen, thawed
- 1 ½ Tablespoon flour
- ⅔ cup milk skim
- 1 Tablespoon cream cheese Greek yogurt or sour cream can also be used, ⅓ less fat
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper ground
- 1 cup green salsa
- 6 corn tortillas
- 1 oz queso fresco crumbled
- 2 tablespoons scallions optional, or cilantro, sliced, for garnish
Instructions
- On a medium skillet, add 1 tablespoon olive oil and sauté bell pepper in oil over medium high heat for a minute.
- Add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened.
- Add spinach, turkey, and corn. Cook until the spinach wilts, about 2 more minutes.
- Sprinkle the mixture with the flour. Add the milk and simmer until the mixture thickens, about 2 minutes.
- Add the cream cheese, salt & pepper, stirring until the cream cheese melts.
- Remove turkey mixture from heat and set aside.
- Pour the salsa in a small pot and keep warm over low heat.
- Brush the other 1 tablespoon of olive oil on both sides of the corn tortilla.
- Heat the tortillas on a hot skillet until they soften up making sure they don't get too crispy.
- Spoon 1/6 of the filling into the center of the tortilla. Roll tortilla over the filling and position it seam-side down on a plate. Repeat with the other 5 tortillas placing them on two different plates.
- Spoon the salsa down the length of each enchilada and sprinkle cheese on top.
- Garnish with scallions and cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 3enchiladas | |
| Calories | 456kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 1717mg | 72% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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