Turkey Breast Enchiladas


Did you know that the breast is the part of the turkey with the least saturated fat? It’s also an important source of protein, vitamins and minerals.


  • ½ cup cottage cheese
  • 7 green tomatoes
  • ½ bunch of cilantro
  • 2 serrano chilies, to taste
  • Onion rings
  • 8 slices light manchego cheese
  • 1 TBSP chicken bouillon powder
  • 12 large, fairly thick slices of turkey breast
  • 28 oz. panela cheese (for filling)
  • 2 tsp Nutrioli®
    Valor nutritivo por porción

  • 567 kcal
  • 28g Fats
  • 62g Proteins
  • 14g Carbohydrates


  1. In a pot with plenty of water, cook tomatoes until they change color. Puree tomatoes, cottage cheese, chilies and cilantro in blender. Heat 2 teaspoons of Nutrioli® in a skillet and cook sauce. Season to taste with chicken bouillon and salt.
  2. Fill turkey breast slices with sliced panela cheese and roll like taquitos. Heat taquitos on a hotplate or non-stick skillet. Arrange individual plates with three taquitos each and pour sauce on top. Add manchego cheese and bake until cheese melts. Garnish with onion rings.




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