Two-Cheese Turkey Enchiladas Recipe
Two-Cheese Turkey Enchiladas Recipe photo by Taste of Home

Two-Cheese Turkey Enchiladas Recipe

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4.5 6 12
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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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings


  • 1 pound extra-lean ground turkey
  • 1 large onion, chopped
  • 1/2 cup chopped green pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (28 ounces) crushed tomatoes, divided
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup fat-free sour cream
  • 1 can (4 ounces) chopped green chilies
  • 1 cup salsa
  • 8 fat-free flour tortillas (8 inches), warmed
  • 1/2 cup shredded reduced-fat cheddar cheese

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


  1. Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  2. In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
  3. Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
  4. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
Originally published as Two-Cheese Turkey Enchiladas in Light & Tasty October/November 2006, p41

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Reviewed Jan. 3, 2012

"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 Mar. 21, 2011

"So good. I followed the recipe and liked it. My only regret was making only one pan! Very filling."

Reviewed Mar. 9, 2011

"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 Sep. 11, 2010

"I thought this was very tasty! I had to eat two though!"

Reviewed Mar. 10, 2010

"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."

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