Turkey and Kale Enchiladas

Turn up the heat this winter with Mexican enchiladas served healthy style. Turkey replaces the traditional beef, and the kale adds an extra dose of nutrients to your plate (without sacrificing taste).

You’ll Need

  • 1 lb ground turkey
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 4 cups kale, washed, stems and centre ribs removed and cut into thin strips
  • 1 cup frozen corn kernels
  • 1½ cups grated cheddar cheese
  • ¼ cup chopped green chilies (canned)
  • 12 flour tortillas
  • ½ cup light cream
  • ½ cup sour cream
  • ¼ cup salsa
  • Sour cream and salsa for serving

Prep and Cook

  • Pre-heat the oven to 400°F.
  • Combine the turkey, cumin and chili powder in a skillet set over medium-high heat and cook until the meat is no longer pink. Add 3½ cups of the kale and combine, cooking until the meat is cooked through and the kale is slightly wilted. Remove from the stovetop and transfer mixture to a medium-mixing bowl.
  • Add the corn, 1 cup of cheese and the chilies; mix well.
  • Spoon some of the mixture into a flour tortilla and roll the wrap up tightly, placing seam-side down in a casserole dish. Repeat with the remaining filling and tortillas.
  • Combine the light cream, sour cream and salsa; mix well.
  • Pour the sauce over the tortillas. Top with the remaining cheddar cheese and kale. Cover with aluminum foil and bake for 15 minutes.
  • Remove the foil and bake uncovered for another 15 minutes. Serve hot with sour cream and salsa on the side if desired.


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