Turkey Enchiladas (low carb and healthy)

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Tonight is Mexican night. Were going to have turkey enchiladas.   I love using my leftovers and this enchilada recipe is made from a leftover turkey that I made.  These spicy turkey enchiladas are so cheesy and gooey.  The flavors are spicy and savory with the cilantro, cheeses and enchilada sauce.  There is creaminess to the filling that comes from the mixture of turkey, cheeses and sour cream.  It’s just a wonderful combination. They will definitely satisfy your craving for Mexican food. 

These are healthy turkey enchiladas that are low in carbs. Using leftover turkey makes this dinner fast and easy. 

These turkey enchiladas are really simple to make with the only cooking you have to do is plopping them in the oven after you roll them up. The turkey is already cooked so you just have to chop everything up and mix it together in a bowl.  Put a spoonful of the mixture in the center of the tortilla and roll them up.

You can buy the cheese already shredded so you don’t have to shred it yourself, which makes it even easier.  I have made my own enchilada sauce before, but the sauce in a can that you can buy at the store is just as good, so I just use it.  

My family loves this turkey enchiladas recipe. You can add a side dish if you like of maybe some Spanish rice or refried beans, but the enchiladas are a full meal all by themselves. If you want to lighten it up then a salad with salsa on the top would be a great addition.

What you’ll need to make these enchiladas:

• 2 cans mild enchilada sauce
• Cooked chopped turkey breast
• Shredded Monterrey Jack cheese
• Grated cheddar cheese
• Cilantro
• Sour cream
• Green poblano peppers
• Yellow onion
• Green onions
• 6-8 Low carb or gluten-free tortillas

How to make healthy-low carb turkey enchiladas:

Take you leftover turkey breast and chop it up, place it in a large bowl.  Next chop up the onions, poblano pepper and cilantro adding that to the turkey.  Add the grated cheeses and sour cream.   Now mix it all together really well with a big spoon. 

Open the cans of enchilada sauce putting one can in the bottom of a 9×13 baking dish.  Lay the tortillas out one at a time and put a spoon full of the mixture right in the middle of the tortilla.  Roll it up and place it seam down in the baking dish.  After you have rolled them all up using all the mixture take the other can of enchilada sauce and pour it over the top of them.  Top this with some more cheese, cilantro and a few chopped onions.  Place it in the oven and cook them. 

These turkey enchiladas are not carb-free but they are low in carbs.  If you are watching your carb intake for diabetes then using the low carb tortillas will definitely help.  Also, portion size is important. 

You can eat almost anything but in moderation as they say.  Instead of eating a whole enchilada only eat half of one with a big salad, this will decrease the number of calories and carbs plus it will help fill you up.  My mother, grandmother, aunts, and uncles were all diabetics so I have learned over the years to really watch what I eat and how much I eat to prevent myself from becoming a diabetic.  

Yield: 6-8 servings

Turkey Enchiladas

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Baked turkey enchiladas that make great use of your leftover turkey. They make a healthy, low-carb meal.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 (10-ounce cans) mild enchilada sauce
• 3 cups cooked chopped turkey breast
• 2 cups shredded Monterey jack cheese
• 1 cup grated cheddar cheese
• 1 cup chopped cilantro
• 1/2 cup sour cream
• 1/2 cup green poblano Chile peppers
• 1/2 yellow onion chopped
• 3 green onions chopped
• 8 Low carb tortillas

Instructions

1. Preheat the oven at 350.
2. Pour 1 can enchilada sauce in a 9x13 baking dish. In a large bowl combine the cooked turkey, sour cream, onions, peppers, cilantro, and 2 cups of cheese then mix it all together.
3. Take one tortilla and place a large scoop of turkey mixture in the center of the tortilla then roll it up tucking the ends in. Place it seemed down in the baking dish then pour the remaining enchilada sauce over the top.
4. Sprinkle with an additional 1 cup of cheese, a handful of chopped onion, a small amount of cilantro.
5. Bake uncovered for 45 minutes or until the cheese is melted.

Notes

• I added one red mini pepper, chopped very small, for extra color and garnish. Not needed if you don't have one.
• Serves 6 to 8 depending on the size of tortillas you use and the amount of mixture you fill them with.

Nutrition Information

Serving Size

6
Amount Per Serving Calories 326Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 88mgSodium 1071mgCarbohydrates 13gFiber 5gSugar 8gProtein 24g