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



  • 750ml/3 cups cooked Turkey breast, or 1.5lbs of Hayter’s Minced Turkey.
  • 60ml/2 tbsp. coconut oil or canola oil
  • 1 medium onion, chopped
  • 1 can mushrooms or 1 cup fresh, chopped white or Portobello
  • 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

  1. Heat oven to 350 F.
  2. In a large saucepan, heat oil over medium heat and saute onions and mushrooms until onions are limp.
  3. Add in cooked Turkey or if using Hayter’s minced turkey, following cooking instructions on the package.
  4. add 1 cup salsa and cream cheese. Gently stir until cheese is melted.
  5. Combine 1 cup of grated cheese with the mixture, stir until cheese starts to melt.
  6. Spoon some mixture in center of each tortilla evenly.
  7. Roll the tortilla’s up, loosely, and place seam down in a 9 x 13 greased glass baking dish.
  8. Top with remaining salsa and grated cheese.
  9. Bake, uncovered for 20 minutes.


I wouldn’t recommend using a  metal casserole dish, The acidity may cause the 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