Spicy Turkey Enchiladas

Using strongly flavored cheeses will let you use less, keeping your food lower in fat.

Serves: 6Hands-on: 50 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Serves: 6


  • 1 1⁄4 lb. turkey tenderloin, cut into 1-inch cubes.
  • 1 cup fat-free chicken broth
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 medium green bell pepper, seeded and chopped
  • 2 Tbsp. all-purpose flour
  • 1⁄8 tsp. ground black pepper
  • 1 can (4 oz.) diced green chilies, drained
  • 2 cans (14 oz.) diced tomatoes, drained
  • 3 Tbsp. tomato juice
  • 3 Tbsp. tomato paste
  • 1 Tbsp. chili powder
  • 12 corn tortillas (6 inches)
  • 1⁄2 cup shredded Pepper Jack cheese
  • 1⁄2 cup shredded Cotija cheese
  • 2 Tbsp. chopped cilantro


  • Combine turkey with the chicken broth in a medium skillet. Bring to a boil, then reduce heat, cover, and simmer until turkey is cooked, about 5 to 7 minutes. Remove from pan. Shred turkey and set aside in medium bowl. Reserve 1⁄2 cup of the broth.
  • In same skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; cook and stir until tender, about 5 minutes. Sprinkle with flour and pepper; cook and stir until bubbly.
  • Add reserved 1⁄2 cup of the chicken broth; cook, stirring frequently, until mixture thickens. Add chilies, tomatoes, tomato paste, and chili powder; simmer for 10 minutes. Add 1⁄2 cup of this sauce to the shredded turkey; stir in Pepper Jack cheese and half of the Cotija cheese.
  • Preheat oven to 350°F.
  • Dip tortillas into hot sauce, then place a few spoonfuls of the turkey mixture on each tortilla and roll up. Place, seam-side down, in 13-by-9-inch glass baking dish, and cover with remaining tomato sauce. Sprinkle with remaining Cotija cheese.
  • Bake for 20 to 25 minutes or until sauce begins to bubble. Top with cilantro and serve immediately.