Creamy Turkey Enchiladas

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.

Course Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 456kcal

Author Ana Frias

Ingredients

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

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.

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