Turkey, Corn and Swiss Chard Enchiladas

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...

Ingredients

  • 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

Ingredients

  • 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

Directions

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