Tasty enchiladas made with a flavorful filling of ground turkey, spices, and a bit of cheese.
These Ground Turkey Enchiladas make a delicious dinner!
Enchiladas
Enchiladas are a favorite in our house. These enchiladas are made with ground turkey. You could easily substitute the turkey for lean ground beef or ground venison.
These ground turkey enchiladas are perfect for dinner and I love leftovers reheated for lunch the next day.
While these enchiladas have all the traditional flavors, I've kept these on the healthier side by not dipping the tortillas in hot oil.
These enchiladas can be made with convenient store-bought ingredients or you can make your own enchilada sauce and corn tortillas!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Ground Turkey - Ground turkey keeps things on the lighter side. However, you can use any ground burger. Try ground beef, or wild game like venison or elk.
- Corn Tortillas - Use white or yellow corn tortillas. If you prefer flour tortillas, they'll work too.
- Enchilada Sauce - Make your own or buy a can. If using store-bought, select the amount of spice you want. Most brands offer hot, medium, or mild sauce.
- Tomato Sauce - This helps add a bit of flavor and helps prevent the filling from becoming dry. When using my homemade tomato sauce, it is often a chunky sauce. A regular smooth sauce works as well or substitute canned diced tomatoes.
- Cheese - Use your favorite shredded cheese. I like to use a blend of cheddar and jack, but any type works well. Consider a mild cheddar, Colby, or a pepper jack.
- Seasoning - A variety of herbs and spices are used to give the turkey a boost of flavor. Chili powder, cumin, paprika, garlic powder, dried oregano, and fresh cilantro are all used.
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Add oil to a saute pan over medium heat
- Add onions and saute for 2-3 minutes until they begin to soften
- Place garlic and ground turkey in a pan. Break up the turkey into small chunks.
- Add seasoning and cook until turkey is no longer pink
- Stir in tomato sauce and cook for a few minutes
- Remove from heat and stir in fresh cilantro
- Spray a 9x13 baking dish with a nonstick spray. Pour enchilada sauce into the pan with just enough to cover the bottom of pan.
- Wrap the corn tortillas in damp paper towels and microwave for 5-10 seconds, just until they are warm. This will help prevent the tortillas from splitting while rolling.
- Add about ¼ cup of filling to the center of one tortilla. Sprinkle with cheese and then roll up. Place in a baking dish with seam side down. Continue with the remaining tortillas.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese
- Bake uncovered in a preheated 350°F oven for 15-20 minutes until the cheese is melted and the enchiladas are hot
- Serve with your favorite toppings
Recipe tips
- Don't overfill the tortillas
- Warming the tortillas in a damp cloth or paper towel helps prevent the tortillas from cracking while rolling
- Since the tortillas aren't dipping in oil, they may crack once in the pan. This is okay!
- Bake uncovered just until everything is heated through
- Serve hot
Frequently asked questions
Before adding the filling, wrap the tortillas in a damp towel or paper towel. Microwave for 5-10 seconds to warm the tortillas.
Traditional enchiladas are dipped into hot oil before filling.
You can prepare the filling ahead of time but don't assemble the enchiladas until you're ready to bake. Otherwise, the corn tortillas will crumble and fall apart.
Store leftovers covered in the refrigerator for 3-4 days.
These enchiladas do not freeze well. However, the filling can be made and frozen and then formed into enchiladas later.
Serving suggestions
Serve with your favorite side dishes. Some suggestions include
More delicious enchilada recipes
- Green Chili Enchiladas
- Enchilada Casserole
- Quinoa Enchilada Bake
- Enchilada Soup
- Homemade Enchilada Sauce
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dinner recipes!
Ground Turkey Enchiladas
Ingredients
Enchiladas
- 1 tablespoon oil
- ½ yellow onion (diced, about 1 cup)
- 2 cloves garlic (minced)
- 1 pound ground turkey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano flakes
- ½ teaspoon kosher salt (or other coarse salt)
- ¼ teaspoon pepper
- 1 cup tomato sauce
- 28 ounce red enchilada sauce (about 2 ¼ cups)
- 12 corn tortillas
- 2 cups shredded cheese
Toppings
- fresh cilantro (optional)
- diced avocado (optional )
- chopped tomatoes (optional)
- sour cream (optional)
- guacamole (optional)
- salsa (optional)
- cotija cheese or queso fresco (optional)
Instructions
- Preheat oven to 350°F
- Add oil to a saute pan over medium heat1 tablespoon oil
- Add onions and saute for 2-3 minutes until they begin to soften½ yellow onion
- Place garlic and ground turkey in pan. Break up turkey into small chunks.2 cloves garlic, 1 pound ground turkey
- Add seasoning and cook until turkey is no longer pink1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon dried oregano flakes, ½ teaspoon kosher salt, ¼ teaspoon pepper
- Stir in tomato sauce and cook for a few minutes1 cup tomato sauce
- Remove from heat and stir in fresh cilantro
- Spray a 9x13 baking dish with a nonstick spray. Pour enchilada sauce into pan with just enough to cover the bottom on pan.28 ounce red enchilada sauce
- Wrap the corn tortillas in damp paper towels and microwave for 5-10 seconds, just until they are warm. This will help prevent the tortillas from splitting while rolling.12 corn tortillas
- Add about ¼ cup of filling to the center of one tortilla. Sprinkle with cheese and then roll up. Place in baking dish with seam side down. Continue with remaining tortillas.2 cups shredded cheese
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese
- Bake uncovered in a preheated 350°F oven for 15-20 minutes until the cheese is melted and the enchiladas are hot
- Serve with your favorite toppings
Notes
- Step-by-step photos are available in the post above this recipe card
- Don't overfill the tortillas
- Warming the tortillas with a damp cloth or paper towel helps prevent the tortillas from cracking while rolling
- If using flour tortillas, there's no need to heat the tortillas first
- Since the tortillas aren't dipping in oil, they may crack once in the pan. This is okay!
- If you can't get all the enchiladas in the pan, place a couple on the side
- Bake uncovered just until everything is heated through
- Serve hot with your favorite toppings on the side
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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