Healthier Turkey Enchiladas [Gluten Free]

 

 

Enchilada’s are the easiest way to use up some left over cooked turkey or chicken. They taste fantastic and please the whole family! They certainly can be very fattening if not prepared at home. These babies are much lighter!

This recipe is an adaption of my Easy Chicken Enchilada Bake that is more of a layered enchilada then rolled individually. Although my family does love that recipe, I made the filling slightly different for this recipe. It was still a winning dinner meal for everyone, picky hubby included!

 

 

 

You can use 10 small corn tortillas with 1/3 cup of filling in each or you can try some larger tortillas and fill them a bit more. If using larger you’ll use less than 10. I had some Brown Rice Tortilla’s from a recent trip to Trader Joe’s. I absolutely love them and here’s a review if you’re interested in TORTILLA CHIPS using them!

Corn and brown rice don’t have gluten in them which is why flour tortilla’s are softer and more easily fold-able. The best way to handle corn or brown rice tortillas is to make them more pliable by simply heating them slightly in the microwave. They will be nice and bendable and won’t rip apart on you as your roll them up.

The above two pictures are using the corn tortilla’s and below is the larger brown rice tortilla. Not much difference except the size and taste. :) I love both!

 

 

 

I’ve provided the nutrition info for using either the corn or brown rice tortilla’s. You’re welcome. ;)

 

Nutrition Info

Servings: 10 small Corn tortillas* Calories per serving: 274* Fat: 8g* Cholesterol: 35mg* Sodium: 1017mg* Carbs: 30g* Fiber: 6g* Sugars: Protein: 22g* Points+: 7*

Servings: 6 large Brown Rice tortillas* Calories per serving: 491* Fat: 15g* Cholesterol: 59mg* Sodium: 1851mg* Carbs: 54g* Fiber: 11g* Sugars: 9g* Protein: 34g* Points+: 12*

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Healthier Turkey Enchiladas [Gluten Free]
 
Author: 
Ingredients
  • 12 ounces cooked boneless turkey breast, chopped
  • 1 can (13.5 ounces) black beans, rinsed, drained
  • 8 ounces plain Greek yogurt, nonfat
  • 1 teaspoon coriander or ¼ cup fresh chopped cilantro
  • 1½ cup shredded lite Mexican cheese blend
  • 10 small corn tortillas or 6 large brown rice tortilla’s
  • 1 can (10 ounce) enchilada sauce
  • 1 cup medium or mild salsa
  • salt/pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl mix together turkey, black beans, yogurt and coriander or cilantro.
  3. To that add only 1 cup shredded cheese.
  4. Warm five tortillas at a time on a damp paper towel in the microwave for 30-60 seconds to soften.
  5. If using 10 small corn tortilla’s add ⅓ cup turkey bean mixture on each tortillas and roll up tight placing seam side down in a 9 by 13 baking dish sprayed with nonstick cooking spray.
  6. In another small bowl mix together enchilada sauce and salsa.
  7. Pour over the enchiladas then sprinkle ½ cup shredded cheese over the top.
  8. Bake for 20 minutes until cheese is melted.

 

 

 

 

Comments

  1. Sounds amazing!

  2. Just to confirm…these are amazing! Made them last night for dinner. This was a really easy and quick recipe and pocketbook friendly too. I had planned on making a double batch but wound up with enough filling for a triple batch. I estimated the cost at $5 to $6 a pan. My 5 year-old helped make these which is always a plus for any meal….and she really enjoyed eating them. My wife really liked them too. Thanks for another great recipe!

  3. I will admit upfront I had never tried Greek yogurt and am really hesitant about yogurt in general, normally preferring sour cream or such, but it worked w/ much the same texture and taste. That said, my first concern came when I looked at the dish with those dark oblong things in it (didn’t have my glasses on) and thought…I know he has chickens,,,but no rabbit, right ? But seriously, I learned from this dish how good black beans can be. Had them twice, this being the second time. First was less than stellar. These were really good. So between the yogurt and black beans, in addition to the other ingredients, they were healthier and right tasty ! Thanks, Jon !

  4. Rebecca Brown says:

    Do you make your own enchilada sauce or what brand do you use?

    • I don’t make my own, hmm have to get back to you as I looked but have none left in my cupboard!!

  5. Melissa Gunther says:

    I make your 5 ingredient enchiladas (I don’t remember what you initially called it) all the time. 1) shredded chicken, black beans, corn, corn tortillas and cheese. Love it. This recipe reminds me of that just using ground turkey.

  6. Melissa Gunther says:

    Oops, I just saw it listed above… Easy chicken enchilada bake… I Love that recipe! I appreciate the layers, but this is cool too.

  7. Made these tonight for dinner and my family loved them! Thanks for the wonderful recipe!

Trackbacks

  1. [...] from sugarfreemom.com.  The Turkey (or chicken) Pot Pie was excellent but a lot of work.  The Turkey (or chicken) Enchiladas were tasty, easy to make and kid chef friendly…and gluten free for those who need that.  I [...]

  2. [...] are made with corn tortillas and filled with an adaption of my Turkey Enchilada recipe then baked until crispy. You won’t even really notice they aren’t fried because [...]

  3. […] Healthier Turkey Enchilada’s […]

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