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Green Pepper and Onion Turkey Enchiladas

Total Time

Prep: 30 min. Bake: 25 min.


8 servings

My husband and I hosted a Mexican-themed party and this was one of the main dishes. It was a huge success! I was thrilled when four of our friends asked for-and left with-a copy of the recipe. You'd never know it was a light version. —Kimberly Bish, Vandalia, Ohio


  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 teaspoons canola oil
  • 3 tablespoons all-purpose flour
  • 1-1/4 teaspoons ground coriander
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free sour cream
  • 1 cup shredded reduced-fat cheddar cheese, divided
  • 3 cups cubed cooked turkey breast
  • 3/4 cup salsa
  • 8 flour tortillas (6 inches), warmed


  1. In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper in oil until tender. Sprinkle with flour, coriander and pepper; stir until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in sour cream and 3/4 cup cheese.
  2. In a large bowl, combine the turkey, salsa, and 1 cup cheese mixture. Spoon 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining cheese mixture over the top.
  3. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts

1 each: 284 calories, 8g fat (2g saturated fat), 60mg cholesterol, 610mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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