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Two-Cheese Turkey Enchiladas

 Two-Cheese Turkey Enchiladas
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
8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Two-Cheese Turkey Enchiladas (continued)

Directions (continued)

  • 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.
  • Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
  • Yield: 8 servings.
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.