Creamy Chicken or Turkey Enchiladas
This creamy enchilada dish, inspired by the Better Homes and Gardens Magazine's classic recipe from January 1997, brings a delightful blend of flavors to your dinner table. Whether you choose to use shredded turkey or chicken, these enchiladas are perfect for any occasion. The combination of cream cheese, low-sodium soup, and diced jalapeños creates a rich and savory sauce that envelopes each tortilla, while baked Mexican blend cheese on top adds a gooey, golden finish. Ideal for meal prep or serving a crowd, this recipe yields 12 delicious enchiladas, promising mouth-watering satisfaction with every bite.
6
Servings
400
Calories
17
Ingredients
Ingredients
onion
1/2 cup (chopped)
reduced-fat cream cheese
4 ounces (softened)
water
1 tablespoon
ground cumin
1 teaspoon
pepper
1/4 teaspoon
salt
1/8 teaspoon
cooked turkey breast or cooked chicken breasts
4 cups (shredded)
flour tortillas
12 (7-8 inch)
nonstick spray coating
(for greasing the baking dish)
low-sodium condensed cream of chicken soup
1 (10.75 ounce) can
light sour cream
1 (8 ounce) carton
2% low-fat milk
1 cup
pickled jalapeno peppers
2-4 tablespoons (finely minced (or 1-4 oz can diced green chilies for milder flavor))
Mexican blend cheese
1/2 cup (shredded)
cilantro or parsley
1/4 cup (minced (optional))
tomatoes
1/4 cup (chopped (optional))
sweet red pepper
1/4 cup (chopped (optional))
Instructions
1
Begin by sautéing the chopped onion in a small saucepan over medium heat with a splash of water, cooking until the onion is tender. Drain any excess water and set aside.
2
In a medium mixing bowl, blend together the softened cream cheese, water, ground cumin, pepper, and salt until smooth.
3
Fold in the cooked onion and the shredded turkey or chicken until well combined.
4
Preheat your oven to 350°F (175°C). Wrap the tortillas in foil and warm them in the oven for about 10 to 15 minutes, or until they are soft. For a quicker option, microwave the wrapped tortillas for 30 to 60 seconds until pliable.
5
While the tortillas are warming, spray a 9x13 inch baking dish with nonstick spray to prepare for the enchiladas.
6
Take approximately 1/4 cup of the chicken mixture and place it onto a warmed tortilla. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
7
In a separate medium bowl, combine the low-sodium condensed soup, light sour cream, 2% milk, and minced jalapeños for the sauce. Stir until well mixed, then pour the sauce evenly over the assembled enchiladas in the baking dish.
8
Cover the baking dish with foil and bake in the preheated oven for about 40 minutes or until the enchiladas are heated through.
9
Remove the foil and sprinkle the enchiladas with the shredded Mexican blend cheese. Bake uncovered for an additional 4 to 5 minutes, or until the cheese is melted and bubbly.
10
If desired, garnish the enchiladas with fresh cilantro, parsley, chopped tomatoes, and diced sweet red peppers before serving.
Nutrition Information
16g
Fat
36g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What protein can be used for these enchiladas?
You can use 4 cups of either shredded cooked chicken breasts or cooked shredded turkey breast.
How many enchiladas does this recipe yield?
This recipe yields 12 delicious enchiladas.
How many people does this recipe serve?
The recipe is designed to provide 6 servings, with approximately 2 enchiladas per person.
What are the calories per serving?
Each serving contains approximately 400 calories.
What type of tortillas are used?
The recipe calls for twelve flour tortillas that are 7 to 8 inches in size.
How is the onion prepared for the filling?
1/2 cup of chopped onion is sauteed in a small saucepan with a splash of water until it becomes tender.
What kind of cream cheese is used in the filling?
The recipe specifies using 4 ounces of softened reduced-fat cream cheese.
How do I soften the tortillas?
You can wrap them in foil and heat in a 350 degree Fahrenheit oven for 10 to 15 minutes or microwave them for 30 to 60 seconds.
What ingredients are in the creamy sauce?
The sauce is made from low-sodium condensed cream of chicken soup, light sour cream, 2% low-fat milk, and minced jalapenos.
Is there a milder alternative to using jalapenos in the sauce?
Yes, you can substitute the pickled jalapenos with a 4-ounce can of diced green chilies for a milder flavor profile.
What size baking dish is required?
A 9x13 inch baking dish is recommended for this recipe.
How do I prevent the enchiladas from sticking to the pan?
Spray the 9x13 inch baking dish with nonstick spray coating before adding the assembled enchiladas.
How much filling should be placed in each tortilla?
Use approximately 1/4 cup of the chicken or turkey mixture per tortilla.
How should the tortillas be placed in the baking dish?
Roll the tortillas up tightly and place them seam side down in the dish to ensure they stay closed.
What is the initial baking time and temperature?
Bake the covered dish at 350 degrees Fahrenheit (175 degrees Celsius) for about 40 minutes.
When should the shredded cheese be added?
Remove the foil after the initial 40 minutes of baking and sprinkle the Mexican blend cheese over the top.
How long should the dish bake once the cheese is added?
Bake uncovered for an additional 4 to 5 minutes until the cheese is melted and bubbly.
How much protein is in each serving?
Each serving provides approximately 35 grams of protein.
What is the fat content per serving?
There are 16 grams of fat in each serving.
How many carbohydrates are in a serving?
Each serving contains 36 grams of carbohydrates.
What garnishes are recommended for this dish?
Optional garnishes include minced cilantro or parsley, chopped tomatoes, and diced sweet red peppers.
Is this recipe suitable for meal prep?
Yes, these enchiladas are ideal for meal prep and for serving a crowd.
What specific type of soup is used?
The recipe uses one 10.75-ounce can of low-sodium condensed cream of chicken soup.
What type of milk is used for the sauce?
The recipe calls for 1 cup of 2% low-fat milk.
How much Mexican blend cheese is needed for the topping?
You will need 1/2 cup of shredded Mexican blend cheese.
What seasonings are added to the meat filling?
The filling is seasoned with 1 teaspoon of ground cumin, 1/4 teaspoon of pepper, and 1/8 teaspoon of salt.
Is water used in the filling mixture?
Yes, 1 tablespoon of water is blended with the cream cheese and spices to help create a smooth consistency.
How much sour cream is required for the sauce?
One 8-ounce carton of light sour cream is used in the sauce preparation.
What is the inspiration behind this recipe?
This recipe was inspired by a classic dish featured in the January 1997 issue of Better Homes and Gardens Magazine.
How many total ingredients are used in this recipe?
There are 17 total ingredients, including optional garnishes like tomatoes and peppers.