Turkey Enchiladas

So, today is our “transition” from dairy to meat. When I taught the manicotti lesson I explained that if you like lasagna, ravioli and stuffed shells then you’d love manicotti, since it’s basically the same thing in a varied form. Same as enchiladas. If you like tacos, burritos, taquitos, quesadillas, etc, you will like enchiladas.

Tortillas (we used flour but corn would also work), salsa, cheese, meat, and veggies. A winning combination.

What sets enchiladas apart is that you make the filling and roll up the “taco”, but then set it in a spicy tomato-ey liquid and then cover it with that liquid, before topping with cheese and baking. It is JUST like the manicotti of Mexican food.

FYI: I found some ground turkey in the freezer and ended up buying ground chicken as it was cheaper. The recipe wouldn’t vary even a nudge. You could use beef or pork (or even soy crumbles, I bet) with the same results.

Turkey Enchiladas

8 oz extra lean ground turkey
1/4 c chopped green pepper
1/2 large onion, chopped
1/2 tsp. brown sugar
1/2 tsp. garlic powder
1/2 tsp. chili powder
½ tsp. salt
14 oz crushed tomatoes, divided
2 oz reduced fat cream cheese
2 tbsp light sour cream
1/2 tsp. garlic powder
¼ c. plus 2 tbsp. salsa
4 tortillas
1/4 cup shredded Mexican cheese blend

 1.      Brown turkey along with pepper and onion in a skillet.

 2.      Once browned, add brown sugar, garlic powder, salt and chili powder.

 3.      Stir in 1/2 cup crushed tomatoes and simmer uncovered over low heat for 10 minutes, stirring occasionally.

 4.      Meanwhile, combine sour cream, garlic powder, and cream cheese with mixer. Set aside.

I had them smoosh the mixture into the bottom of the bowl and make a cross (essentially dividing into quarters). This makes the next direction a lot easier.

 5.      Mix 3/4 of this mixture into the meat mixture in the last 2 minutes of simmering (reserve the last quarter). Stir well to combine.

 6.      Prepare 8×8 pan with baking spray.

 7.      Combine salsa and remaining tomatoes and spread 1/2 cup of this into the bottom of the pan.


 8.      On each tortilla, spread an even amount of the cream cheese mixture followed by an even amount of turkey mixture, and roll.

 9.      Place seam side down into dish.


 10.  Spread remaining tomato/salsa mixture over the top and sprinkle with cheese.


11. Cook uncovered for 25 minutes at 350 degrees F.





America’s Test Kitchen says that Pace makes the best salsa. I kind of agree. It’s not super expensive or fancy but honestly, it’s delish.


You could very easily health-ify this dish. If you use a whole wheat, low calorie tortilla (La Tortilla Factory is the BEST), fat free cream cheese and sour cream, and ground turkey BREAST it’s positively health food. Enjoy!


No extras today either. In two kitchens we had ppl missing and their group members requested to take the extras with them wrapped in foil. That’s a good sign- a great recipe!





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