Healthy Creamy Turkey Enchiladas

Make these Creamy Turkey Enchiladas when you’re craving healthy Mexican food! Filled with good-for-you-veggies and low fat cream cheese.

Three Creamy Chicken Enchiladas on a white plate

This dish offers a terrific way to do just that with flavor and good for you ingredients. I love to use turkey where I would normally use chicken as it’s an excellent source of protein and very low in fat.  

Three Turkey Enchiladas on a table setting

Make ahead

Mr. Delish and I like to eat healthy so I don’t mind a little prep work. I think this dish is the ideal easy weekend dinner (since you do have to cook the turkey) but you can totally accommodate this recipe for a weeknight by cooking the turkey ahead of time.

Just cook your turkey the night before (or over the weekend), shred and store it for when you’re ready to make these enchiladas.

Ingredients for Creamy Turkey Enchiladas

How to make Turkey Enchiladas

On a medium skillet, add 1 tablespoon olive oil and sauté bell pepper in oil over medium high heat for a minute.

Add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened.

Add spinach, turkey, and corn. Cook until the spinach wilts, about 2 more minutes.

Sprinkle the mixture with the flour. Add the milk and simmer until the mixture thickens, about 2 minutes.

Add the cream cheese, salt & pepper, stirring until the cream cheese melts.

Remove turkey mixture from heat and set aside.

Pour the salsa in a small pot and keep warm over low heat.

Brush the other 1 tablespoon of olive oil on both sides of the corn tortilla.

Heat the tortillas on a hot skillet until they soften up making sure they don’t get too crispy.

Spoon 1/6 of the filling into the center of the tortilla. Roll tortilla over the filling and position it seam-side down on a plate. Repeat with the other 5 tortillas placing them on two different plates.

Spoon the salsa down the length of each enchilada and sprinkle cheese on top.

Garnish with scallions and cilantro.

A skillet with shredded turkey in a creamy sauce. Tortillas, queso fresco and salsa on the side

Cook’s notes:

  • I didn’t add instructions on how to cook the turkey as everyone has different ways of boiling their chicken or turkey. For this recipe, I just cut the turkey breast in chunks, added to a large pot of water along with onions, a green chili, 2 garlic cloves, 2 stacks of cilantro, dried oregano, salt & pepper. Just boil until the turkey is all cooked. But make sure you don’t throw away that delicious broth! Save it to make other dishes later on like my Traditional Mexican Sopa 🙂
  • If you’re press for time, just use rotisserie chicken from Costco or your favorite grocery store.
  • For the salsa I prefer to use my homemade Tomatillo Salsa but you can use your favorite store bought salsa. It can be red or green.
  • I strongly recommend Queso Fresco instead of any yellow cheese. Luckily most grocery stores now offers Queso Fresco so you can find it easily. If you can’t find it, you can use crumbled feta cheese.
  • Don’t wait too long before eating the enchiladas as the tortillas will become very soggy!
  • At last, enjoy cooking at home!
A close up photo of three enchiladas with green sauce

Creamy Turkey Enchiladas

Servings 2 servings
Ana Frias
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
These Creamy Turkey Enchiladas recipe is a healthy and hearty way to use up leftover turkey (or chicken) meat! Put those Thanksgiving leftovers to good use with this delicious and easy recipe. 
2 servings

Ingredients
  

  • 2 teaspoons olive oil divided
  • 3/4 cup diced red bell pepper
  • 1/3 cup diced onion
  • 2 teaspoons minced garlic
  • 4 ounces Swiss chard or spinach - chopped;
  • 5 ounces cooked turkey breast 1.5 cups - shredded
  • 1/3 cup frozen corn kernels -- thawed
  • 1.5 Tablespoon flour
  • 2/3 cup skim milk
  • 1 Tablespoon 1/3 less fat cream cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup green salsa
  • 6 corn tortillas
  • 1 oz queso fresco - crumbled
  • 2 tablespoons sliced scallions or cilantro for garnish optional

Instructions
 

  • On a medium skillet, add 1 tablespoon olive oil and sauté bell pepper in oil over medium high heat for a minute.
  • Add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened.
  • Add spinach, turkey, and corn. Cook until the spinach wilts, about 2 more minutes.
  • Sprinkle the mixture with the flour. Add the milk and simmer until the mixture thickens, about 2 minutes.
  • Add the cream cheese, salt & pepper, stirring until the cream cheese melts.
  • Remove turkey mixture from heat and set aside.
  • Pour the salsa in a small pot and keep warm over low heat.
  • Brush the other 1 tablespoon of olive oil on both sides of the corn tortilla.
  • Heat the tortillas on a hot skillet until they soften up making sure they don't get too crispy.
  • Spoon 1/6 of the filling into the center of the tortilla. Roll tortilla over the filling and position it seam-side down on a plate. Repeat with the other 5 tortillas placing them on two different plates.
  • Spoon the salsa down the length of each enchilada and sprinkle cheese on top.
  • Garnish with scallions and cilantro.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you'll be able to see your notes.

NUTRITION

Serving: 3enchiladas | Sodium: 1717mg | Sugar: 21g | Fiber: 7g | Cholesterol: 81mg | Calories: 456kcal | Saturated Fat: 5g | Fat: 16g | Protein: 32g | Carbohydrates: 55g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Three Enchiladas on a plate

This recipe was originally published in August 2016. It was updated in November 2019 to revise the content. The original recipe remains the same. Enjoy! 

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4 Comments

  1. 5 stars
    I just tried your HEALTHY CREAMY TURKEY ENCHILADAS. Used chicken instead. Yum! Looking forward to trying more of your recipes. Love your photos as well – that’s what prompted me to give it a try.