Turkey Enchiladas

Cheesy Turkey Enchiladas are the perfect meal for any day of the week!

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 222kcal

Author Katie G.

Preheat oven to 350 degree F.
Oven medium heat, crumble turkey into a large nonstick skillet. Add onion, green pepper, brown sugar, garlic powder, cumin and chili powder. Cook and stir over medium heat until turkey is cooked through and no longer pink.
Stir in 1 cup crushed tomatoes. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
In a medium mixing bowl, beat together the cream cheese, sour cream and chilies until blended. Use a hand mixer or fork. Set aside.
In another medium bowl, combine the salsa and remaining tomatoes. Spread 1 cup into a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
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 the baking dish. Top with the remaining salsa mixture. Sprinkle with cheddar cheese.
Bake, uncovered for 20 to 25 minutes or until bubbly and heated through. Garnish with cilantro and additional sour cream. Serve immediately.

Prep the enchiladas up to 24 hours in advance, cover and store in the refrigerator until you are ready to bake. When you are ready to bake, remove the cover and bake for 25 to 30 minutes at 350°F or until heated through.
You can freeze the enchiladas. Cover them tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To bake, remove the plastic wrap, cover and bake for 30 to 35 minutes at 350°F or until heated through.
Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.