Make these Creamy Turkey Enchiladas when you’re craving healthy Mexican food! Filled with good-for-you-veggies and low fat cream cheese.
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Turkey Enchiladas
Turkey Enchiladas is such a fantastic dish to make with any time you have turkey leftovers. It’s perfect for any time of year when you want to transform a plain boring turkey or chicken into a delicious and healthy Mexican dish.
Creamy Turkey Enchiladas are my go-to dinner when leftover turkey needs a second life and I want something cozy without turning it into a whole project. These come together on the stovetop, get rolled up warm, and land on the plate saucy, creamy, and comforting in the best everyday way.
The filling starts with sautéed bell pepper, onion, and garlic, then shredded turkey, greens, and corn jump in for texture and balance. A quick milk-based sauce thickens right in the pan, finished with a small amount of cream cheese for richness that stays light. Warm corn tortillas get filled, rolled, and topped with green salsa and queso fresco for a meal that feels complete without the oven.
♥️ xo, Ana
***This post was originally published on Dec 2015. It has been updated to be more helpful.
Recipe Notes
| Prep ⏰ | Cook ⏲️ | Rest ⏱️ | Total Time |
| 20 mins | 10 mins | 0 mins | 30 mins |
🍽️ Servings: 6 enchiladas
⭐️ Difficulty: Easy
♥️ What’s to love: This recipe is good for you as turkey is packed with protein, it’s low in fat and low calories. Plus is packed with veggies!
🛒 Featured Ingredients: Leftover cooked turkey or chicken. See below for more.
**You’ll find the complete recipe and ingredient list in the card at the end.**
Ingredients
- The Turkey: cooked & shredded turkey breast (1.5 cups). Prefer chicken instead? Make it with my homemade shredded chicken or just use a rotisserie chicken. I promise the flavor is not compromised!
- The Veggies: red bell pepper, onion, minced garlic, swiss chard or spinach & Salsa Verde for the enchilada sauce.
- Grain: frozen or canned corn kernels
- To make it creamy: flour, skim milk or 1% milk, 1/3 less fat cream cheese (sour cream can also be used if you prefer)
- Seasoning: kosher salt & ground black pepper
- Corn tortillas (optional flour tortillas. Make sure they’re small size)
- Garnish: crumbled queso fresco or cotija, avocado and sliced scallions or fresh cilantro
How to make Turkey Enchiladas
If you already have the turkey (or chicken) cooked ahead of time, this makes the perfect weeknight dinner. Make sure to gather and prep the ingredients ahead of time as it moves very quickly!
- Start the filling. Heat olive oil in a skillet and cook the bell pepper just long enough to soften slightly. Add the onion and garlic and keep things moving until everything smells mellow and cooked.
- Build it out. Add the spinach, turkey, and corn. Stir until the greens wilt and everything looks evenly mixed.
- Make it creamy. Sprinkle in the flour, stir, then pour in the milk. Let it simmer briefly until it thickens, then stir in the cream cheese, salt, and pepper until smooth.
- Warm the salsa. Heat the green salsa gently in a small pot so it’s ready when the enchiladas are rolled.
- Soften the tortillas. Brush tortillas lightly with oil and warm them in a hot skillet just until flexible.
- Fill and roll. Spoon filling down the center, roll snugly, and place seam-side down.
- Finish. Spoon warm salsa over the top, sprinkle with queso fresco, and add scallions or cilantro.
Ana’s Recipe Tips
- 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.
What to serve with
Looking for a side dish? Here are some recipe pairing ideas:
More Mexican Recipes
Print Recipe:
Creamy Turkey Enchiladas
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.
Notes
- 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.
Your Private Notes
Nutrition
Frequently Asked Questions
Yes. Any cooked, shredded turkey fits right in.
The filling can be cooked a day early and kept chilled. Warm it gently before rolling.
hey work fine, though the texture shifts a bit from the classic corn tortilla feel.
Great idea to use turkey! Tasted amazing and everyone loved it!
Thank you, Holley!!!
This was everything a gourmet meal should be, and then some! Easy, hearty and so full of flavor; definitely, a new favorite recipe!
Thank you, Sara!!!
This is the best recipe to use my leftover turkey! My family really loved these. Thanks!
Thank you, Tiffany!!!
These enchiladas are such a satisfying meal and our whole family loves them! They’re creamy, flavorful, and they taste healthy too!
Thank you, Shelby!!!
Excelente y deliciosa receta ? Muchas Gracias Ana !! ⭐️⭐️⭐️⭐️⭐️
MUY BUENAS!!!!!
Muchas Gracias Maria! Que bueno que te gustaron!!
I just tried your HEALTHY CREAMY TURKEY ENCHILADAS. Used chicken instead. Yum! Looking forward to trying more of your recipes. Love your photos as well – that’s what prompted me to give it a try.
Thank you so much Eloise! It makes me so happy to hear you liked them!