Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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. 

Recipe by Cooking Light October 1998



Recipe Summary

6 servings (serving size: 1 enchilada)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

448 calories; calories from fat 28%; fat 14.1g; saturated fat 6.1g; mono fat 4.1g; poly fat 2.7g; protein 46.7g; carbohydrates 29.5g; fiber 2g; cholesterol 115mg; iron 4.3mg; sodium 738mg; calcium 220mg.