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Sour cream and cream cheese create a creamy filling for these yummy turkey enchiladas. The entree is always a huge hit with my family. –Shelly Platten of Amherst, Wisconsin
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 enchilada equals 329 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 776 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
Originally published as Two-Cheese Turkey Enchiladas in Light & Tasty October/November 2006, p41
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Reviewed on Jan. 03, 2012 by vbange
I followed this recipe to the letter and it came out perfect. My three boys, who have eaten in many Mexican restaurants, loved it! Very filling and tastes "sinful"! Thanks for a great recipe!
Reviewed on Mar. 21, 2011 by tam145
So good. I followed the recipe and liked it. My only regret was making only one pan! Very filling.
Reviewed on Mar. 09, 2011 by mrsvalgal
My family really liked this recipe. My 6 yr old son said he didn't like it, he LOVED it! And my husband had a hard time staying out of them.I found the 3 TB of cream cheese/sour cream mix and the 1/3 cup of turkey mix to be too much for one tortilla. I was using the 6 in tortillas, so that might make a difference. I ended up getting 12 enchiladas out of this recipe. With the number of enchiladas I had, I found the sauce to be just the right amount. I was afraid the enchiladas might be too spicy, but the tomatoes did a good job of diluting it.Very good recipe. I will definitely make it again.
My family really liked this recipe. My 6 yr old son said he didn't like it, he LOVED it! And my husband had a hard time staying out of them.
I found the 3 TB of cream cheese/sour cream mix and the 1/3 cup of turkey mix to be too much for one tortilla. I was using the 6 in tortillas, so that might make a difference. I ended up getting 12 enchiladas out of this recipe. With the number of enchiladas I had, I found the sauce to be just the right amount. I was afraid the enchiladas might be too spicy, but the tomatoes did a good job of diluting it.
Very good recipe. I will definitely make it again.
Reviewed on Sep. 11, 2010 by jaxwilso8
I thought this was very tasty! I had to eat two though!
Reviewed on Mar. 10, 2010 by caralynn1
This is really good. I agree with the previous reviewer though, there is too much sauce mixture. The bottom of my enchiladas were quite soggy. I think I will try a smaller can of tomatoes along with the salsa next time. Also, I only used 1/2 lb. of ground meat and added in a can of rinsed and drained black beans. All in all, it was very good and my family enjoyed it.
Reviewed on Jan. 08, 2010 by macsgram
This recipe is the best enchilada recipe I have ever made. I made one minor change because we don't care for as much tomato as the recipe calls for. I only use a 15 oz. can of crushed tomatoes in the recipe and no salsa just enchilada sauce on the bottom of the pan and on top of the enchiladas. Everyone asks for the recipe.
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