Making Weight Watchers turkey enchiladas is easy and fun! The poblano cream sauce is delicious, everyone will love this healthy dinner recipe!
These turkey enchiladas (much like my chicken and beef enchiladas) are great for Weight Watchers. They’re calculated and ready for you to enjoy on any of the three myWW+ plans!
You really can’t go wrong with this easy and fun Weight Watchers dinner. The whole family loves them and you can customize them to suit your tastes if needed!

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I love enchiladas. They’re so delicious and they’re actually really easy to make. We make a few different varieties that are all Weight Watchers friendly.
Easy dinner recipes are my jam and I love when they can also translate into lunches or re-heatable dinners throughout the week. If you are looking for a quick dinner recipe that you can also reheat leftovers from for several days you’ll love these Weight Watchers turkey enchiladas.

Here’s what you’ll need to make Weight Watchers turkey enchiladas:
For these turkey enchiladas we are breaking the ingredients down into two categories: the sauce and the filling / enchiladas themselves.
For the sauce you will need olive oil, flour, chicken bouillon, light sour cream, poblano peppers, and jalapeño peppers. You can leave the Jalapeno’s out if you really do not like any spice, etc. Keep in mind that the recipe is calculated for Weight Watchers so if you make changes you’ll need to recalculate for yourself!
The filling uses extra lean ground turkey, pepper jack cheese, onions, and mission carb balance wraps!

How to make turkey enchiladas with poblano sauce:
Heat the oven to 400. Place the poblano and jalapeno peppers directly on the oven rack and cook, turning occasionally, for 25-30 minutes until beginning to blister outside.

Place the peppers in a bowl and cover with plastic wrap or a plate for a few minutes. Remove, peel, seed and roughly chop the peppers.
In a large skillet, melt the butter. Whisk in the flour until well combined. Add the water and bouillon for a few minutes until thick and bubbling.

Combine the ground turkey, onion and 1 cup of the pepper jack in a medium bowl. Set aside.

In a food processor, combine the poblano, jalapenos and sour cream until well blended. Whisk into the butter mixture.

Pour one cup of the poblano cream sauce in the bottom of a 9×13 pan.
Place around ¼ cup of the filling into each flour tortilla and roll up. Place, seam side down in the dish, repeat until done.

Top the filled tortillas with the remaining poblano cream sauce and top with the remaining cheese.

Bake at 350 degrees for 25 minutes or until the cheese is bubbling.

Weight Watchers Info For Turkey Enchiladas and Poblano Cream Sauce:
This recipe is 9 WW points per serving.
Which WW Program are these points for?
WW has definitely changed from 2020 to now. They went from three to one plan to multiple plans and back to one plan again. So in 2023, we have just plain old “POINTS.”
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
Here are some kitchen essentials that I like to have on hand when making recipes like this for meal prep:
Making healthy meals is a breeze with these kitchen essentials. Keeping things like this on hand makes my life so much easier in the kitchen.
Some things that are great to have on hand when prepping meals like this is a cutting board, sharp knives, and storage containers.
For this particular recipe a good baking pan, ladle or spatula, and a food processor are a must!


Printable Weight Watchers Turkey Enchiladas Recipe

Weight Watchers Turkey Enchiladas
Making Weight Watchers turkey enchiladas is easy and fun! The poblano cream sauce is delicious, everyone will love this healthy dinner recipe!
Ingredients
- For the sauce:
- 2 Tbs olive oil
- 3 Tbs flour
- 1 Tbs chicken bouillon
- 1 cup water
- 8 oz light sour cream
- 1 poblano pepper
- 2 jalapeno peppers
- For the filling/assembly:
- 1lb extra lean ground turkey, fully cooked and crumbled
- 2.5 cups reduced fat shredded pepperjack cheese, divided
- ½ cup onion, diced
- 8 mission carb balance wraps small flour tortillas
Instructions
- Heat the oven to 400. Place the poblano and jalapeno peppers directly on the oven rack and cook, turning occasionally, for 25-30 minutes until beginning to blister outside. Place the peppers in a bowl and cover with plastic wrap or a plate for a few minutes. Remove, peel, seed and roughly chop the peppers.
- In a large skillet, melt the butter. Whisk in the flour until well combined. Add the water and bouillon for a few minutes until thick and bubbling.
- Combine the ground turkey, onion and 1 cup of the pepper jack in a medium bowl. Set aside.
- In a food processor, combine the poblano, jalapenos and sour cream until well blended. Whisk into the butter mixture.
- Pour one cup of the poblano cream sauce in the bottom of a 9x13 pan.
- Place around ¼ cup of the filling into each flour tortilla and roll up. Place, seam side down in the dish, repeat until done.
- Top the filled tortillas with the remaining poblano cream sauce and top with the remaining cheese.
- Bake at 350 degrees for 25 minutes or until the cheese is bubbling.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 295Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 64mgSodium 399mgCarbohydrates 15gFiber 1gSugar 1gProtein 26g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
This recipe is in no way authorized or associated with the Weight Watchers Program.
Mary
Friday 21st of October 2022
I am ready to make this recipe because it sounds really good. You mention water in the instructions for the sauce, but the amount is not listed in the ingredients. How much water should I use?
Michele Brosius
Saturday 22nd of October 2022
Sorry. It's 1 cup of water. I'll update the recipe. Thanks for catching that.