Enjoy this tasty mild Enchilada with turkey. Great with  ground turkey too! Spice it up with a shot or two of hot sauce or substitute medium salsa with Hot. Delicioso!



60ml/2 tbsp. coconut oil or canola oil

1 medium onion, chopped

1 can mushrooms or 1 cup fresh, chopped white or Portobello

750ml/3 cups cooked Turkey breast

500ml/2 cups medium salsa, divided

250ml/1cup black olives, sliced, (optional)

250ml/1cup Yellow/green peppers, chopped

3/4 pkg boxed cream cheese, cubed (tub kind is too runny)

1 clove of Ontario garlic, or 1 T minced jar garlic

2 cups grated, low fat sharp or old cheddar cheese, divided

8 medium  soft tortillas or 4 large ones



Method of Preparation

Heat oven to 350 F.

In a large saucepan, heat oil over medium heat and saute onions and mushrooms until onions are limp.

Add in Turkey, 1 cup salsa and cream cheese. Gently stir until cheese is melted.

Combine 1 cup of grated cheese with mixture, stir until cheese starts to melt.

Spoon some mixture in centre of each tortilla evenly.

Roll the tortilla’s up, loosely  and place seam down in a 9 x 13 greased glass  baking dish.

Top with remaining salsa and grated cheese.

Bake, uncovered for 20 minutes.


I wouldn’t recommend using a  metal casserole dish, The acidity may cause pan to rust.


I like to add black olives as well. If you like some crunch, I also add chopped yellow or green peppers.

Serving Size 4