My family loves enchiladas, and they show up on our dinner table often. We already enjoy green chile enchiladas, enchilada casserole, and enchilada soup, but I am always happy to try another version. These ground turkey enchiladas are flavorful, satisfying, and easy enough for a regular weeknight meal.
Turkey Enchiladas
This ground turkey enchilada recipe was created for a family that prefers ground turkey instead of ground beef. Because turkey is leaner, the key is to keep the filling moist and season it well. Tomato sauce adds flavor and helps prevent the meat from drying out, while chili powder, cumin, paprika, garlic, oregano, and cilantro give the filling a warm, savory taste.
These enchiladas are made with corn tortillas, red enchilada sauce, ground turkey, and plenty of shredded cheese. Unlike some traditional enchilada recipes, the tortillas are not dipped in oil before rolling. Instead, they are warmed briefly in damp paper towels, which makes them easier to roll while keeping the recipe a little lighter.
The result is a pan of cheesy, saucy turkey enchiladas that are hearty enough for dinner but simple enough to prepare without much fuss. Serve them hot with your favorite toppings, such as fresh cilantro, diced avocado, chopped tomatoes, sour cream, guacamole, salsa, cotija cheese, or queso fresco.
Turkey Enchilada Ingredients
This section explains the main ingredients and possible substitutions. For exact amounts, see the recipe card below.
- Ground Turkey – Ground turkey keeps these enchiladas on the lighter side. You can also use another ground meat, such as ground beef, venison, or elk.
- Corn Tortillas – White or yellow corn tortillas both work well. Flour tortillas may also be used if you prefer them.
- Enchilada Sauce – Use homemade enchilada sauce or your favorite canned red enchilada sauce. If using store-bought sauce, choose mild, medium, or hot depending on your spice preference.
- Tomato Sauce – Tomato sauce adds moisture and flavor to the ground turkey filling. A smooth sauce works well, and canned diced tomatoes can be used as a substitute.
- Cheese – Use your favorite shredded cheese. A cheddar and jack blend is a good choice, but mild cheddar, Colby, or pepper jack also work well.
- Seasonings – Chili powder, cumin, paprika, garlic powder, dried oregano, salt, pepper, and fresh cilantro help build flavor in the turkey filling.
How to Make Turkey Enchiladas
This overview includes the basic method and helpful tips. For full instructions, temperatures, and timing, use the recipe card below.
- Add oil to a sauté pan over medium heat.
- Add the diced onion and sauté for 2 to 3 minutes, just until it begins to soften.
- Add the minced garlic and ground turkey. Break the turkey into small pieces as it cooks.
- Add the seasonings and continue cooking until the turkey is no longer pink.
- Stir in the tomato sauce and cook for a few minutes so the flavors combine.
- Remove the pan from the heat and stir in fresh cilantro.
- Spray a 9×13-inch baking dish with nonstick spray. Pour in enough enchilada sauce to cover the bottom of the dish.
- Wrap the corn tortillas in damp paper towels and microwave for 5 to 10 seconds, just until warm. This helps prevent cracking while rolling.
- Spoon about ¼ cup of turkey filling into the center of each tortilla. Add cheese, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese over the top.
- Bake uncovered in a preheated 350°F oven for 15 to 20 minutes, until the cheese is melted and the enchiladas are hot.
- Serve immediately with your favorite toppings.
Ground Turkey Enchilada Recipe Tips
- Do not overfill the tortillas, or they will be difficult to roll.
- Warm corn tortillas in a damp towel or paper towel before filling to reduce cracking.
- Because the tortillas are not dipped in oil, some may crack once they are in the pan. That is okay.
- If flour tortillas are used, they do not need to be warmed first.
- Bake uncovered only until the enchiladas are hot and the cheese is melted.
- Serve these ground turkey enchiladas hot for the best texture and flavor.
Serving Suggestions
These turkey enchiladas make a filling dinner on their own, but they also pair well with simple side dishes. Try serving them with:
- Refried Beans
- Avocado Corn Salad
- Cilantro Lime Rice
- Guacamole
- Salsa
- Baked Corn Chips
How to Store Ground Turkey Enchiladas
How long will leftover turkey enchiladas last?
Store leftover ground turkey enchiladas covered in the refrigerator for 3 to 4 days. Reheat until hot before serving.
Can I freeze turkey enchiladas?
Fully assembled turkey enchiladas do not freeze well because the tortillas can become too soft and fall apart. For better results, make the turkey filling ahead of time and freeze it separately. When ready to serve, thaw the filling, assemble the enchiladas, and bake as directed.
Frequently Asked Questions
Wrap the tortillas in a damp towel or damp paper towels and microwave them for 5 to 10 seconds before filling. Warm tortillas are more flexible and easier to roll. Traditional enchiladas are often dipped in hot oil before filling, but this recipe skips that step.
You can prepare the ground turkey filling ahead of time, but it is best not to assemble the enchiladas until you are ready to bake them. If they sit too long after assembly, the corn tortillas may crumble or fall apart.
More Delicious Enchilada Recipes
- Green Chili Enchiladas
- Enchilada Casserole
- Quinoa Enchilada Bake
- Enchilada Soup
- Homemade Enchilada Sauce
If you make this recipe, leave a comment and share how it turned out.
Check out all my delicious dinner recipes!
- Summer Salads
- Turkey Bacon Sliders
- Crock Pot French Dip
- Turkey Tacos
Ground Turkey Enchiladas
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-inch Baking Dish
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 ounces 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 the oven to 350°F.
- Add oil to a sauté pan over medium heat.
- Add the diced onion and sauté for 2 to 3 minutes, until it begins to soften.
- Add the minced garlic and ground turkey. Break the turkey into small pieces as it cooks.
- Add chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Cook until the turkey is no longer pink.
- Stir in the tomato sauce and cook for a few minutes.
- Remove the pan from the heat and stir in fresh cilantro, if using.
- Spray a 9×13-inch baking dish with nonstick spray. Pour enough enchilada sauce into the dish to cover the bottom.
- Wrap the corn tortillas in damp paper towels and microwave for 5 to 10 seconds, just until warm.
- Add about ¼ cup of filling to the center of each tortilla. Sprinkle with cheese, roll up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and the enchiladas are hot.
- Serve hot with your favorite toppings.
Notes
- Do not overfill the tortillas.
- Warming the tortillas with a damp cloth or paper towel helps prevent cracking while rolling.
- If using flour tortillas, there is no need to heat them first.
- Because the corn tortillas are not dipped in oil, they may crack in the pan. This is normal.
- If all the enchiladas do not fit perfectly in the pan, place a couple along the side.
- Bake uncovered just until everything is heated through.
- Serve hot with toppings on the side.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should be considered an estimate, not a guarantee. For the most accurate nutrition information, calculate values using the exact ingredients and amounts you use.
Nutrition
Serving: 1 enchilada
Calories: 201 kcal
Carbohydrates: 20 g
Protein: 16 g
Fat: 7 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Trans Fat: 0.01 g
Cholesterol: 36 mg
Sodium: 919 mg
Potassium: 255 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 760 IU
Vitamin C: 3 mg
Calcium: 125 mg
Iron: 2 mg