Creamy Turkey Enchiladas

Creamy turkey enchiladas made with green salsa, tender turkey, and a light creamy filling. Easy stovetop dinner using simple ingredients.

Course Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 456kcal

2 teaspoons olive oil divided
¾ cup diced red bell pepper
⅓ cup diced onion
2 teaspoons minced garlic
4 ounces Swiss chard or spinach - chopped;
5 ounces cooked turkey breast 1.5 cups - shredded
⅓ cup frozen corn kernels -- thawed
1 ½ Tablespoon flour
⅔ cup skim milk
1 Tablespoon ⅓ less fat cream cheese Greek yogurt or sour cream can also be used.
¼ teaspoon kosher salt
⅛ 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

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.

The filling thickens fast once the milk goes in, so keep stirring and stay close to the pan.
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.
Greek yogurt works well in place of cream cheese for a tangier finish.
Lastly, don't wait too long before eating the enchiladas as the tortillas will become very soggy!
Storing Suggestions: Store leftover filling in an airtight container in the fridge for up to 3 days. Rolled enchiladas keep best without salsa added; spoon salsa on right before eating. Reheat gently in a skillet or microwave until warmed through.