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Two-Cheese Turkey Enchiladas

Total Time

Prep: 25 min. Bake: 20 min.

Makes

8 servings

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. Amherst, Wisconsin
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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

  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.

Nutrition 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.

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