20 min


8 enchiladas

* PLUS Cooking time: 8 minutes, Baking Time: 30 minutes

© Royalty-Free/Masterfile


  • 1 tsp vegetable oil
  • 1 onion
  • 1 garlic clove , minced
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 cup cream cheese
  • 1/2 cup salsa
  • 3 cups cooked turkey , or chicken strips
  • 1 1/2 cups grated old cheddar , or Monterey Jack
  • 1/4 cup pitted sliced black olives
  • 540-mL Mexican-style stewed tomatoes
  • 8 6-in. flour tortillas


  • Preheat oven to 350F (180C). Heat oil in a medium-size frying pan set over medium heat. Add onion, garlic, chili powder and cumin. Sauté, stirring occasionally, until onion has softened, about 5 minutes. Add cream cheese and stir, breaking up cheese, until melted. Stir in salsa until blended. Remove from heat and stir in turkey, 1/2 cup cheddar and olives.
  • Spread half of stewed tomatoes, including juice, over bottom of a 9×13-inch (3-L) baking dish. Lay tortillas on a cutting board or counter. Divide turkey mixture evenly and place along centre of each tortilla. Roll into a cigar shape around filling. Place seam-side down in baking dish. Spoon remaining tomatoes over top and sprinkle with remaining cheese. Bake, uncovered, in centre of preheated 350F (180C) oven until cheese is lightly golden and rolls are hot, about 30 to 35 minutes.

Nutrition (per serving)

  • Calories
  • 363,
  • Protein
  • 25.5 g,
  • Carbohydrates
  • 26.3 g,
  • Fat
  • 17.5 g,

This is comfort food with a little zing. Since you can prepare it ahead, this is one casserole to make for a party.