Two-Cheese Turkey Enchiladas

  • Yield 8 servings

These health-conscious enchiladas feature lean ground turkey with green peppers and onions, sprinkled with reduced-fat cheddar cheese in flour tortillas.


1 pound extra-lean ground turkey
1 -- large onion, chopped
1/2 cup chopped green peppers
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 -- (28-ounce) can crushed tomatoes, divided
1 -- (8-ounce) package reduced-fat cream cheese
1/4 cup fat-free sour cream
1 -- (4-ounce) can chopped green chilies
1 cup salsa
8 -- (8-inch) fat-free flour tortillas, warmed
1/2 cup shredded reduced-fat cheddar cheese


  1. Preheat oven to 350F.
  2. Over medium heat, crumble turkey into a large nonstick skillet. Add onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink.
  3. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  4. In a small mixing bowl, beat cream cheese, sour cream and chilies until blended; set aside.
  5. Combine salsa and remaining tomatoes. Spread 1 cup into a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.
  6. 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.
  7. Top with remaining salsa mixture. Sprinkle with Cheddar cheese.
  8. Bake, uncovered, in a preheated 350 degree F oven for 20 to 25 minutes or until bubbly and hot throughout.


Reprinted with permission from Taste of Home's Light & Tasty Magazine.



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