Low Fat, Easy, Tasty Turkey Enchiladas

READY IN: 45mins
Recipe by dgpat

I read about 30 different recipes from 3 different sources and this is what I came up with - I liked it and so did my company!! This make a LOT of enchiladas - I used 2 (9x13)baking pans - sprayed with Pam. Enjoy!!

Top Review by Chef Lori D

Just because you use a couple of cans of "lowfat" soups in a recipe, does NOT mean it is low fat. This is a very HIGH FAT dish, I knew it sounded to good to be true! Even if you used low fat cheese to correct this into a lowfat recipe, it would still be too high in fat content for most dieters. Easy? Yes. Tasty? Probably. Low fat? NO!

Ingredients Nutrition

  • 1 12 lbs ground turkey
  • 2 cups shredded Mexican blend cheese
  • 15 -16 6-inch corn tortillas
  • 1 (10 3/4 ounce) can low-fat tomato soup
  • 1 (10 3/4 ounce) can low-fat cream of mushroom soup
  • 1 (16 ounce) jar salsa
  • 1 (16 ounce) can fat-free refried beans
  • 1 (7 ounce) can corn, drained
  • nonstick cooking spray, like pam


  1. Preheat oven to 350.
  2. Brown meat well in a skillet, stirring to break it up.
  3. Combine with the re-fried beans, corn and 1/2 of the cheese.
  4. Warm the tortillas as directed (I nuke mine- no frying).
  5. Put the meat mixture in the middle of each tortilla and fold in half- place seam side down in a sprayed baking pan.
  6. Combine the 2 cans of soup and the jar of salsa in a large bowl and spoon evenly over the enchiladas.
  7. Cover well with the remaining cheese.
  8. Bake about 30 minutes, or until cheese is browned and sauce is bubbly.

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