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  • Sara Carr Fitness

Turkey and Corn Enchiladas


1 lb ground turkey (99% lean)

1 cup corn

1 package taco seasoning

9 Crepini egg wraps

1/4 cup reduced fat shredded cheese

1/4 cup enchilada sauce


  1. Heat a nonstick skillet over medium high heat. Brown the turkey. Add the corn, taco seasoning, and 1/4 cup of water. Cook for another minute, mixing well. Move 1/4 of the mixture to a bowl. Put remaining mixture in Tupperware and refrigerate up to 5 days

  2. Return skillet to the stove and reduce heat to medium. Pour a little enchilada sauce into the pan

  3. Stack 3 Crepini wraps and fill with a little cheese and turkey filling. Roll into a burrito and place seam side down in the skillet. Make 2 more enchiladas, placing them in the skillet

  4. Pour the remaining enchilada sauce on and the remaining cheese

  5. Cover the skillet and cook enchiladas 2 more minutes. Move to a plate and top with any additional toppings you like

Total Time- 10:31


Protein- 46g

Fat- 7g

Carbs- 14g

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