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Home » Main Dish » Ground Turkey Enchiladas

Published: Feb 6, 2023 by Kathy · This post may contain affiliate links

Ground Turkey Enchiladas

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Enchiladas in a baking dish.

Tasty enchiladas made with a flavorful filling with ground turkey, spices and a bit of cheese.

These Ground Turkey Enchiladas make a delicious dinner!

Enchiladas cut in half on a blue plate.
Table of Contents
Enchiladas
Key ingredients
Step by step directions
Recipe tips
Frequently asked questions
Serving suggestions
More delicious enchilada recipes
Ground Turkey Enchiladas

Enchiladas

Enchiladas are a favorite in our house. These enchiladas are made with ground turkey. You could easily substitute the turkey for a 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.

Key ingredients

Ingredients for making turkey enchiladas.

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 - 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 method, 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 pan. Break up turkey into small chunks.
  • Add seasoning and cook until turkey is no longer pink
Ground turkey in a cast iron skillet.
Seasoning sprinkled over raw burger.
  • Stir in tomato sauce and cook for a few minutes
  • Remove from heat and stir in fresh cilantro
Tomato sauce added to cooked burger.
Fresh cilantro added to a pan with meat.

  • Spray a 9x13 baking dish with a nonstick spray. Pour enchilada sauce into pan with just enough to cover the bottom on 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 baking dish with seam side down. Continue with remaining tortillas.
Meat filling and cheese on a tortilla.
Rolling up a tortilla.
  • 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
Rolled enchiladas in a baking dish.
Enchiladas in a baking dish.

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

How do I prevent the corn tortillas from cracking?

Before adding filling, wrap the tortillas in a damp towel or paper towels. Microwave for 5-10 seconds to warm the tortillas.

Traditional enchiladas are dipped into hot oil before filling.

Can I make turkey enchiladas ahead of time?

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.

How long will leftover turkey enchiladas last?

Store leftovers covered in the refrigerator for 3-4 days.

Can I freeze turkey enchiladas?

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

  • Refried Beans
  • Avocado Corn Salad
  • Cilantro Lime Rice
  • Guacamole
  • Salsa
  • Baked Corn Chips

More delicious enchilada recipes

  • Green Chili Enchiladas
  • Enchilada Casserole
  • Quinoa Enchilada Bake
  • Enchilada Soup
  • Homemade Enchilada Sauce
Enchiladas topped with diced tomatoes in a glass baking dish.

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!

  • Stuffed peppers topped with cheese.
    Ground Turkey Stuffed Peppers
  • A white bowl filled with teriyaki chicken.
    Crockpot Teriyaki Chicken
  • Meatballs topped with sesame seeds and green onions in a white bowl.
    Asian Turkey Meatballs
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    Blackened Shrimp
Enchiladas cut in half on a blue plate.

Ground Turkey Enchiladas

Kathy
Delicious enchiladas filled with ground turkey and cheese.
5 from 21 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Mexican
Servings 12 enchiladas
Calories 201 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • 9 x 13" Baking Dish
Prevent your screen from going dark

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 heat
    1 tablespoon oil
  • Add onions and saute for 2-3 minutes until they begin to soften
    ½ 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 pink
    1 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 minutes
    1 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 in 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.

Nutrition

Serving: 1enchiladaCalories: 201kcalCarbohydrates: 20gProtein: 16gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 36mgSodium: 919mgPotassium: 255mgFiber: 3gSugar: 6gVitamin A: 760IUVitamin C: 3mgCalcium: 125mgIron: 2mg
Keyword Enchiladas
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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More about me →

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