Our Lady and St Anselm'sRoman Catholic Primary School

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Week 2 - Mexican Turkey Enchiladas

Creamy Turkey Enchiladas filled with good-for-you-veggies and low fat cream cheese.



  • 2 teaspoons olive oil
  • 3/4 cup diced red bell pepper
  • 1/3 cup diced onion
  • 2 teaspoons minced garlic
  • 4 ounces Swiss chard or spinach - chopped;
  • 5 ounces cooked turkey breast 1.5 cups - shredded
  • 1/3 cup frozen corn kernels 
  • 1.5 Tablespoon flour
  • 2/3 cup skim milk
  • 1 Tablespoon 1/3 less fat cream cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup green salsa
  • 6 corn tortillas
  • 1 oz grated cheese
  • 2 tablespoons sliced scallions for garnish - optional



  • On a heated frying pan, 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 pan until they soften up making sure they don't get too crispy.

  • Spoon 1/6 of the filling into the centre 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