So my husband’s first reaction upon seeing this dinner – “Why did you make Christmas enchiladas?”
Alright, I admit it; it does maybe, vaguely, look Christmas-y between the red enchilada sauce, green onions and white cheese. But as those in the know, well know, when you ask for your meal ‘Christmas style’ that means you want both red and green sauce on your meal.
But do you see a green sauce on these enchiladas? Let me think about it…no. Point proven. 🙂 Although I will admit these enchiladas have green in them, specifically swiss chard. My CSA has been loading me up on greens, not that I’m complaining, and I’ve had more swiss chard, kale, cabbage, and napa cabbage then I feel like I know what to do with.
Needless to say, I’ve happily been throwing the influx of greens into a variety of dishes and these enchiladas are a prime example.
I’m still reaping the benefits of the awesome sale on organic turkey tenderloins I found, so I cut one of them in half and poached it in water mixed with a bit of some salsa that I had on hand to really take it over the top. But this recipe would also be great with whatever leftover turkey or chicken you had, or if you’re anti-poaching you could easily sub in ground turkey (at least 93% lean please).
I also threw together a quick enchilada sauce to top these, but if you were pressed for time you could sub in your favorite bought enchilada sauce.
* Prep time does not include poaching time. * To poach the turkey tenderloin (or chicken breasts): I placed a turkey tenderloin that I cut in half, width-wise, into a small saucepan. After pouring in 1/2 cup of salsa, I poured in enough water to just barely cover the turkey. Turn the heat on to medium high and bring to a boil. As soon as it start to boil, cover and turn off the heat completely. Allow to rest in the water for 20 minutes and then remove (verify to make sure it's cooked through). If it's not cooked through, you can place it back in the water, recover and allow to sit for another 5 - 10 minutes.
- 1 ½ Tbsp olive oil
- 1 large red bell pepper, diced
- 1 jalapeno, thinly sliced (de-seed for less heat)
- 1 small onion, diced
- 4 cloves of garlic, minced
- 1 bunch of swiss chard leaves, chopped
- 12 oz turkey tenderloin, poached then chopped or shredded
- ½ cup fresh or frozen corn, thawed if frozen
- 2 Tbsp white whole wheat flour
- ¼ cup nonfat milk
- 2 Tbsp reduced fat cream cheese spread
- Salt and Pepper
- 8 (6 inch) corn tortillas
- 1 cup enchilada sauce
- ¼ cup crumbled queso fresco (could sub feta)
- ¼ cup thinly sliced green onions
- Preheat broiler. Prepare a broiler pan, spraying with nonstick spray. Spread about ¼ cup of enchilada sauce thinly over the bottom of the pan.
- In a large skillet, heat oil over medium high heat. Sauté the bell pepper, jalapeno, onion and garlic for 3 – 4 minutes until onion has just begun to soften. Add swiss chard and cook for another 3 – 4 minutes until swiss chard has wilted. Add in turkey and corn and sauté another 2 minutes.
- Turn heat to medium. Sprinkle white whole wheat flour over vegetable mixture, stirring well to evenly coat. Add milk and simmer for 2 minutes until it’s begun to thicken. Add reduced fat cream cheese, salt and pepper and stirring well, continuing to stir until the cheese melt. Taste and adjust seasoning then set aside.
- Heat tortillas according to package directions (alternatively you could do the step where you dip the tortillas in hot enchilada sauce). Place about a ¼ cup of filling in center of tortilla and roll, placing seam side down in the prepared pan. When all 8 enchiladas are rolled, pour remaining enchilada sauce over enchiladas. Sprinkle with queso fresco then broiler enchiladas for 3 minutes.
- Garnish enchiladas with green onions and serve.
Nutritional info is approximate and based off 4 servings.
- 1 Tbsp neutral tasting oil (I used grapeseed)
- 1 Tbsp white whole wheat flour
- 1 Tbsp chili powder
- ½ Tbsp ancho or New Mexican chile powder
- 1 cup of water
- 4 oz of tomato paste
- ½ tsp each garlic powder and Mexican oregano
- ¼ tsp each cumin, chipotle chile powder, onion powder and kosher salt
- In a small saucepan, pour 1 Tbsp of oil. Stir in whole wheat flour, chili powder and ancho or New Mexican chile powder. Turn the burner on medium and stirring frequently, allow to cook for 2 – 3 minutes until the ingredients have come together.
- Add in the rest of the ingredients (water through salt) whisking/stirring really well to combine and bring to a low simmer. Simmer for 20 minutes, stirring occasionally. Taste and adjust seasoning as desired.