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Creamy Turkey Enchiladas
5 from 30 votes

Creamy Turkey Enchiladas

Creamy Turkey Enchiladas combine shredded turkey with sautéed bell peppers, onion, garlic, swiss chard, and corn in a thickened milk and cream cheese sauce. Wrapped in softened corn tortillas and topped with green salsa and crumbled queso fresco, this dish balances a smooth, savory filling with fresh, tangy accents. The preparation involves sautéing vegetables and turkey, then thickening the mixture into a creamy filling before rolling in tortillas and serving with salsa.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 456 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. On a medium skillet, add 1 tablespoon olive oil and sauté bell pepper in oil over medium high heat for a minute.
  2. Add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened.
  3. Add spinach, turkey, and corn. Cook until the spinach wilts, about 2 more minutes.
  4. Sprinkle the mixture with the flour. Add the milk and simmer until the mixture thickens, about 2 minutes.
  5. Add the cream cheese, salt & pepper, stirring until the cream cheese melts.
  6. Remove turkey mixture from heat and set aside.
  7. Pour the salsa in a small pot and keep warm over low heat.
  8. Brush the other 1 tablespoon of olive oil on both sides of the corn tortilla.
  9. Heat the tortillas on a hot skillet until they soften up making sure they don't get too crispy.
  10. 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.
  11. Spoon the salsa down the length of each enchilada and sprinkle cheese on top.
  12. Garnish with scallions and cilantro.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 456

% 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.