Anyone can eat delicious homemade Mexican food and make it healthy too! 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. I’m so happy to make this recipe as one of my contributions for my friends over at Kroger, since I can get all of my traditional Mexican ingredients in one place.
Even though I’m an empty nester, I’m still a super busy person, always juggling a full time job, multiple activities & projects. I don’t have time for fussy dinners!!! I still 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. I like to stock on frozen turkey breast from Fry’s and keep it handy for these occasions. Just cook your turkey the night before (or over the weekend), shred and store it for when you’re ready to make these enchiladas. Or on weekends, you can cook the turkey while you’re doing other house chores or better yet, while relaxing having a drink :).
- 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 soup 🙂
- For the salsa 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 Kroger 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!
These turkey enchiladas are the perfect recipe to make traditional Mexican food while keeping it healthy. Keep frozen turkey stocked in your freezer for your healthy meal inspirations!
- 2 teaspoons olive oil, divided
- 3/4 cup diced red bell pepper
- 1/3 cup diced onion
- 2 teaspoons minced garlic
- 4 ounces 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 salsa
- 6 corn tortillas
- 1 oz queso fresco – crumble (Krogrer brand)
- 2 tablespoons sliced scallions or cilantro for garnish (optional)
- 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.