Hopefully by now you have a full understanding of my love for Mexican food. I really could eat Mexican food everyday. I am a native Texan, so tacos and enchiladas are a way of life. My Roasted Turkey Enchiladas are the perfect meaty enchiladas to make for dinner any day of the week. Oven roasted shredded turkey and cheese, stuffed into a corn tortilla, topped with homemade roasted tomato enchilada sauce and more cheese! This is a Weight Watchers friendly recipe and two enchiladas is 9 SmartPoints.
I’m always looking for ways to change up enchiladas by using different ingredients instead of traditional ingredients. Don’t get me wrong, I love traditional cheese enchiladas, but sometimes I want something different. Lately, I’ve been cooking with turkey tenderloin and turkey breast. For years, I only cooked with ground turkey, but recently I found more turkey options to cook with… with is awesome because I love to try new things!
A few months ago, I found already cooked oven roasted turkey breast by Jennie-O. I love Jennie-O products because they are all natural and lean cuts of meat, which works great for Weight Watchers. What I love about the already cooked turkey breast is that it was already cooked! This saves so much time for me, and I know it will for you too!!!
These enchiladas are so delicious… packed with tons of meat and flavor. You honestly will have no idea that they are actually “healthy” and Weight Watchers friendly. To start, I like to make my own enchilada sauce. If you’ve checked out my other recipe posts, you know I love to make my own sauce. Making your own sauce not only tastes better, but ensures that you know exactly what ingredients are in whatever it is you are eating!
To make the sauce, roast roma tomatoes, jalapenos, garlic, and onion for 25 minutes. Roasting the enchilada sauce ingredients adds a delicious rich, depth of flavor.
After the vegetables have roasted, let them cool for a bit. Once cooled enough to handle, gently remove the skin of the tomatoes and the skin from the garlic.
Add all the veggies to a food processor (or blender) until smooth.
In skillet, heat olive oil on medium heat, add tomato mixture from blender, cumin, ancho chili powder, Mexican oregano, 2 cups water, and vinegar. Once sauce comes to a boil, reduce to a simmer. Add masa to the skillet, mix well, and cook on simmer for 20 minutes.
Since the turkey is already cooked, the next few steps only take a few minutes! Shred the pre-cooked turkey breast and set aside.
In a large skillet over medium heat, saute onion and garlic for a few minutes then add the turkey. Add a little bit of hot water to the skillet to moisten the turkey and let it cook for a few minutes.
The final steps are assembling the enchiladas!
Pour a little bit of the enchilada sauce into a casserole dish.
Dip a corn tortilla into the enchilada mixture.
Add a few tablespoons of the turkey mixture into the tortilla, top with a sprinkle of cheese, then gently roll up the tortilla tightly and place in the casserole dish. Repeat this step 12 times!
Pour the rest of the sauce on top of the enchiladas then top with cheese. Bake for 15 minutes.
Remove the enchiladas from the oven and garnish with cilantro.
Take a break from using chicken and use turkey for these enchiladas! Save this recipe for when it comes time for Thanksgiving… this would be a great way to use leftover turkey. Be sure to check out my other enchiladas recipes: Roasted Tomatillo Vegetable Enchiladas, Chicken Suiza Enchiladas, Cheesy Vegetable Enchilada Casserole, and Vegetarian Enchilada Stuffed Peppers.
Roasted Turkey Enchiladas are the perfect meaty enchiladas to make for dinner any day of the week. Oven roasted shredded turkey and cheese, stuffed into a corn tortilla, topped with homemade roasted tomato enchilada sauce and more cheese! Only 11 grams of fat and 9 Weight Watchers Smartpoints for two enchiladas!
I hope you enjoy these bites of flavor!