Creamy Turkey Enchiladas

Ingredients

• 2 teaspoons olive oil (divided)
• ¾ cup diced red bell pepper
• ⅓ cup diced onion
• 2 teaspoons minced garlic
• 4 ounces Swiss chard or spinach - chopped;
• 5 ounces cooked turkey breast (1.5 cups - shredded)
• ⅓ cup frozen corn kernels -- thawed
• 1 ½ Tablespoon flour
• ⅔ cup skim milk
• 1 Tablespoon ⅓ less fat cream cheese (Greek yogurt or sour cream can also be used. )
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 cup green salsa
• 6 corn tortillas
• 1 oz queso fresco - crumbled
• 2 tablespoons sliced scallions or cilantro for garnish (optional)

Steps

1. 1

   On a medium skillet, add 1 tablespoon olive oil and sauté bell pepper in oil over medium high heat for a minute.

2. 2

   Add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened.

3. 3

   Add spinach, turkey, and corn. Cook until the spinach wilts, about 2 more minutes.

4. 4

   Sprinkle the mixture with the flour. Add the milk and simmer until the mixture thickens, about 2 minutes.

5. 5

   Add the cream cheese, salt & pepper, stirring until the cream cheese melts.

6. 6

   Remove turkey mixture from heat and set aside.

7. 7

   Pour the salsa in a small pot and keep warm over low heat.

8. 8

   Brush the other 1 tablespoon of olive oil on both sides of the corn tortilla.

9. 9

   Heat the tortillas on a hot skillet until they soften up making sure they don't get too crispy.

10. 10

    Spoon 1/6 of the filling into the center of the tortilla. Roll tortilla over the filling and position it seam-side down on a plate. Repeat with the other 5 tortillas placing them on two different plates.

11. 11

    Spoon the salsa down the length of each enchilada and sprinkle cheese on top.

12. 12

    Garnish with scallions and cilantro.