I rarely see turkey used in Mexican and southwest cooking but it pairs well with some of the flavors. It really works with this lighter sauce.
Turkey Enchiladas
A lighter and somewhat healthier option.
Many familiar Mexican ingredients.
Salute the peppers and onions.
Making the white sauce.
With the turkey cubes.
In the tortilla.
The sauce just fills the dish.
Splendid!
Turkey Enchiladas
Servings: 6 servings (serving size: 1 enchilada)
Ingredients:
Cooking spray
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
Dash of black pepper
2 1/2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 1/2 pounds)
1/4 cup bottled salsa
6 (6-inch) flour tortillas
Directions:
Preheat oven to 350°.
Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.
Nutritional Info: Calories 448
Calories from fat 28 %
Fat 14.1 g
Satfat 6.1 g
Monofat 4.1 g
Polyfat 2.7 g
Protein 46.7 g
Carbohydrate 29.5 g
Fiber 2 g
Cholesterol 115 mg
Iron 4.3 mg
Sodium 738 mg
Calcium 220 mg
Rantings of an Amateur Chef 
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