Turkey Enchiladas


One day I turned 23 and my metabolism said “eff you,” then promptly abandoned me. I gained 35 pounds in a year & a half. So that was fun. The best part was being asked if I was pregnant. all. the. time.

Over time, that got old and I needed to get healthier. Long story short, I tracked my calories & lost SOME of the weight. Still a lil’ thick though. This recipe was a huge help to me because it feels super indulgent, but comes out to about 200 calories per enchilada. Not too shabby for meat wrapped in carbs & covered in cheese.


  • 1 lb lean ground turkey
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 can black beans
  • 1/2 can corn
  • 2 10oz cans red enchilada sauce
  • 2 tbsp taco sauce (I used mild)
  • 8 Carb Balance Fajita Flour Tortillas (keep in mind these are fairly small)
  • 3.5 oz shredded cheddar cheese (around a cup)


  1. Preheat oven to 375 degrees.
  2. Put ground turkey in a pan over medium heat & start breaking it into small pieces
  3. Once turkey is halfway cooked (still some pink) add in the onion & garlic powder, cumin, chili powder, and salt. If your turkey is sticking to the pan, add a bit of water or oil.
  4. Once the turkey is cooked through, add half a can of enchilada sauce & taco sauce.
  5. Stir in beans & corn (save the leftovers of beans & corn to add to a salad or rice).
  6. Turn the heat to low & let it simmer for a bit.
  7. Use the remaining open can of enchilada sauce to spread onto the bottom of a 9×13 casserole dish.
  8. Spoon 1/8th of your turkey mixture into each tortilla. Wrap, and place it crease side down in the pan. Repeat for all tortillas.
  9. Open your other can of enchilada sauce. Make it rain (pour it over your tortillas.)
  10. Top with shredded cheese.
  11. Place in preheated oven & bake for 18-20 minutes.

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