These are bell pepper, onion, and fresh tomato sauce-covered sautéed pork chops. It is a rather quick and easy recipe. If you can, serve it with rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (4 ounce) can chopped green chile peppers, drained
- 4 ounces cream cheese, softened
- ½ teaspoon ground cumin
- 2 cups chopped cooked turkey
- 8 (8 inch) flour tortillas
- 1 (16 ounce) jar salsa
- 1 (16 ounce) can chili beans, undrained
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
- Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
- In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 1129 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this! Even my picky boys liked this and have requested that I make it again.
These tasted much better than I thought they would. I used mild salsa and corn tortillas. A good recipe to have on hand for Thanksgiving leftover turkey.
This turned out good. I made it with leftover pulled pork. I’ll make it again, but will drain the beans, it was a little too watery. I had plenty of liquid from the salsa. I would also cook it for 30 minutes. Thanks for the recipe.
I have been making this for years. I use chicken instead of turkey. It is one of those casserole type dishes that is better the next day after baking, storing in fridge and reheating the next day. I sometimes add jalapenos to the cream cheese mixture or on top of the cheese. I serve with lettuce, tomatoes, sour cream. ** This is not an authentic Mexican style dish if that is the recipe you are searching for.
Easy as falling down and tastier than I’d expected. Next time I’d add some veggies to the filling and use a hotter salsa on top for some kick.
The one thing I really liked a lot about this recipe is the use of beans and salsa over the top! This allowed for the spicy flavor of the jalapeno beans and the medium-hot salsa to counteract the mellow creaminess of the insides of this enchilada. For people who eat a lot of south-of-the-border foods, this is an easy recipe for using up leftovers because these are ingredients you probably have on hand. Thanks for the inspiration!
By far the best recipe for leftover turkey. I principally use the dark meat for best flavor. I also substitute black beans for chili beans and corn tortillas for flour.
Awesome recipe . I used whole wheat tortillas and you couldn’t tell a difference. Great recipie we will be making again again!
Very good. I used the ingredients in the amounts as written, but I did do two things different. I thought the salsa would make it too juicy, so I ran it through the blender to make it smooth and thick. I also chopped up the chili peppers smaller. I might use enchilada sauce instead of salsa next time since I’d like more sauce, but as written it was still good.
I used my own leftover Carne Adovada in this recipe. I doubled the cumin, used a flour/corn tortilla and organic black beans for the topping. I did add a little more monterey jack in the filling and on top. I’m glad I had the thought to add a layer of enchilada sauce to the bottom of the pan and a little over the top layer. These would have been really dry otherwise. I served this with my own mexican rice and a homemade sour cream dressing of my own and it was quite tasty. The cream cheese inside was quite different, I’d never had an enchilada like that before. It was quite good. I’d make this again with my changes. We just like a wetter enchilada and a little more flavor in our enchilada meat.
Amazingly simple and awesome, my family loved it! Even my picky “I’m not eating THAT” 5 year old! Thank you!
I did an ingredient search for turkey and cream cheese because I had to use them up before they went bad and this came up. These were really good. I only used half of the cumin because I was afraid my kids wouldn’t like it and I used cheddar instead of monterey jack because that is what I had. I’m not sure what chili beans are, I used black beans and a mild salsa, again because of kids. I also made a few in a separate pan with just cheese on top for my son. They were all yummy. I enjoyed this sauce more than red enchilada sauce. These were super easy and I will definitely make them again.
We enjoyed this recipe a lot, very easy and good. Many reviews said that this came out dry, but I didn’t run into that problem at all. Had the right ratio of meat with the cream cheese. Thanks for posting, Janice!
My favorite easy enchilada recipie! Great with chicken also great with low fat cream cheese.
These were very good and an awesome idea to use up eft over turkey or chicken. Even my picky mother-in-law like them.
My husband absolutely loves these. I buy ground turkey and brown it instead of cooked sliced turkey. I like this recipe because most all of the ingredients are from a can, which makes it so easy to prepare. The flour tortillas often can get dry when baking, but not with this recipe since you cover it with salsa and cheese. It is very yummy and I have cooked it several times.
Everyone loved this very simple dish. I added thinly sliced fresh spinach to the turkey mix, as well as 1/4 tsp of ground coriander. There are lots of fun extras you can work into this dish.
The turkey cream cheese filling turned out to be quite dry. I may put in a can of cream of chicken soup next time. Otherwise this was very easy to make. I topped with green onions. A little more moist and this could be a keeper.
I made this for my family using leftover Christmas turkey. I wouldn’t call it good, nor would I call it bad. I can say I won’t make it again. It just wasn’t impressive.
Very good, everyone loved this dish. Really great way to make left over turkey into a new meal. I added some shreaded cheese to the turkey mix. I also made some extra enchilada sauce in a seperate pan. I do recommend using cooking spray before putting the enchilads in the pan.
Easy and delicious.