Turkey Enchiladas

BECKY LUIGART-STAYNER

These easy enchiladas are a wonderful way to use up cooked turkey or chicken.  Serve with sliced tomatoes and Mexican rice for a well-rounded meal. 

Yield: 6 servings (serving size: 1 enchilada)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 448
  • Calories from fat: 28%
  • Fat: 14.1g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 46.7g
  • Carbohydrate: 29.5g
  • Fiber: 2g
  • Cholesterol: 115mg
  • Iron: 4.3mg
  • Sodium: 738mg
  • Calcium: 220mg

Ingredients

  • Cooking spray
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground coriander
  • Dash of black pepper
  • 2 1/2 cups chicken broth
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup fat-free sour cream
  • 3 cups chopped cooked turkey or chicken (about 1 1/2 pounds)
  • 1/4 cup bottled salsa
  • 6 (6-inch) flour tortillas

Preparation

  1. Preheat oven to 350°.
  2. Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
  3. Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.
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