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

Ingredients

  • 1¼ lb. turkey tenderloin, cut into 1" 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
  • ⅛ 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")
  • ½ cup shredded Pepper Jack cheese
  • ½ cup shredded Cotija cheese
  • 2 Tbsp. chopped cilantro

Directions

  • 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 ½ 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 ½ cup of the chicken broth; cook, stirring frequently, until mixture thickens. Add chilies, tomatoes, tomato paste, and chili powder; simmer for 10 minutes. Add ½ 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" × 9" 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.

Recipe Information

Serves: 6

Ingredients

  • 1¼ lb. turkey tenderloin, cut into 1" 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
  • ⅛ 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")
  • ½ cup shredded Pepper Jack cheese
  • ½ cup shredded Cotija cheese
  • 2 Tbsp. chopped cilantro

Directions

  • 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 ½ 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 ½ cup of the chicken broth; cook, stirring frequently, until mixture thickens. Add chilies, tomatoes, tomato paste, and chili powder; simmer for 10 minutes. Add ½ 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" × 9" 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories400
Total Fat14g
Saturated Fat5g
Cholesterol90mg
Sodium1090mg
Total Carbohydrate35g
Dietary Fiber7g
Sugars7g
Protein36g