Two-Cheese Turkey Enchiladas Recipe

4 8 14
Two-Cheese Turkey Enchiladas Recipe
Two-Cheese Turkey Enchiladas Recipe photo by Taste of Home
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Two-Cheese Turkey Enchiladas Recipe

Read Reviews
4 8 14
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Two-Cheese Turkey Enchiladas in Light & Tasty October/November 2006, p41

Nutritional Facts

1 each: 329 calories, 9g fat (5g saturated fat), 49mg cholesterol, 776mg sodium, 39g carbohydrate (5g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

  • 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
  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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Reviews forTwo-Cheese Turkey Enchiladas

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MY REVIEW
I_Fortuna User ID: 8342880 268198
Reviewed Jun. 21, 2017

"I have never been anywhere in Mexico, California, or New Mexico where enchiladas or tacos were made with flour tortillas. This is not the traditional way. Corn tortillas are traditionally used. For some reason, flour tortillas are often used in Tex-Mex tacos and enchiladas. I call the flour tacos burritos and this seems to confuse some people. Mexican families here in Texas don't use them for tacos and enchiladas and neither do good Traditional Mexican restaurants. Neither do we use tomato products in our cooking or hot chiles. We make our own enchilada sauce, never canned. We usually only use tomatoes for salsa or pico de gallo and salads. Hubby never uses salsa or sour cream because he was not raised with it. He only uses pico de gallo on our "street" tacos. He does not like his food spicy hot."

MY REVIEW
kgburgess User ID: 2727982 258319
Reviewed Dec. 18, 2016

"I had extra filling after measuring out the quantities for each tortilla, so I added two more tortillas and ended up with 10 servings. They were very filling! The calories using fat-free everything still came out higher, though...393 per enchilada. My kids thought it was good, but they like my regular chicken enchiladas better. My husband really enjoyed the cream cheese filling, though, and asked me to keep the recipe. It was nice for a change of pace, but it was not spicy at all. I think my kids would have enjoyed it more with a traditional spicy enchilada sauce for more of a Mexican flavor and less tomato-taste. I liked it for a nice change, though."

MY REVIEW
vbange User ID: 1656569 160187
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!"

MY REVIEW
tam145 User ID: 1527525 160922
Reviewed Mar. 21, 2011

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

MY REVIEW
mrsvalgal User ID: 1159236 143842
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."

MY REVIEW
jaxwilso8 User ID: 5411330 72876
Reviewed Sep. 11, 2010

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

MY REVIEW
caralynn1 User ID: 2237803 159762
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."

MY REVIEW
macsgram User ID: 3280413 89562
Reviewed Jan. 8, 2010

"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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