This ground turkey enchiladas recipe is a delicious, wholesome meal that’s easy to make and perfect for busy weeknights. I’ve made it more times than I can count when I need a comforting, crowd-pleasing dinner that doesn’t leave me stuck in the kitchen all night. Let’s dig into all the details and tips so you can make it your own.
These Ground Turkey Enchiladas are a Weeknight Win
I can’t tell you how many times these enchiladas have saved my dinner plans on a hectic evening. Between work, kids’ activities, and just life in general, there’s something reassuring about knowing I can whip these up with pantry staples. Ground turkey is my go-to here because it’s quick to cook and soaks up all that amazing enchilada sauce beautifully.
Honestly, enchiladas are one of those dishes that feel like a treat even though they’re so practical. I love making a double batch on Sunday afternoons and freezing one pan. Nothing feels better than pulling out a homemade dinner on a night when I just can’t face the stove. It’s the definition of comfort food for me—but not too heavy or greasy.
You can absolutely customize this to your family’s tastes. Sometimes I use leftover rotisserie chicken, or swap in ground beef for my husband who’s a traditionalist about Tex-Mex. And don’t even get me started on the toppings—there’s no such thing as too many!
Welcome to My Kitchen! Let’s Make Ground Turkey Enchiladas
When I say “welcome to my kitchen,” I mean it. I want you to feel like we’re cooking side by side, chatting about our day while assembling these beauties.
Here’s how it usually goes in my house: I set out all the ingredients on the counter so there’s no last-minute scrambling. I usually use my trusty cast-iron skillet to brown the onions and turkey. It gives everything a nice even heat. And yes, my kids often wander in to “help” with the cheese.
One tip I learned the hard way: warm the tortillas if you want to avoid tears or cracks when rolling. Even flour tortillas benefit from a quick warm-up. And if you’re using corn tortillas? Don’t skip dipping them in the enchilada sauce—that’s the magic that keeps them pliable and bursting with flavor.
Testing Notes
I have played around with so many variations of this recipe over the years. Flour tortillas really do work best for texture—they get that perfect soft-but-structured bite that holds up to all the filling and sauce.
But if you’re like me and sometimes realize you’re out of flour tortillas, don’t worry. A 50/50 mix of flour and corn or even all corn will still work. Just be gentle with them.
And for anyone wanting to sneak in more veggies—do it! I’ve added bell peppers, corn, zucchini, and even spinach to the filling when I want to clear out the fridge. It’s one of those “no rules” kind of recipes that rewards creativity.
Time Saving Tips & Tricks
I’m all about saving time where I can. I keep my homemade enchilada sauce in the freezer in small containers. On busy nights, I just defrost it while I prep the filling. But I’m no purist about it—good store-bought sauce is a lifesaver too.
As for cheese, yes, shredding your own melts better. But let’s be real, pre-shredded cheese is a working parent’s best friend. Don’t feel guilty about using it.
One of my favorite hacks? Make this recipe in two smaller pans. Bake one for tonight, freeze the other. It’s like gifting yourself a homemade meal for future you. When I know a week is going to be bonkers, I double up on prep day.
Key Ingredients & Substitutions
- Ground Turkey: I love using 93% lean turkey because it’s juicy but not greasy. I’ve also used ground chicken or even ground beef, depending on what’s on sale. Each gives its own twist on flavor.
- Cumin, Garlic Powder, Chili Powder: These spices are non-negotiable for me. I often toast the cumin for a few seconds to deepen the flavor. If I have extra time, I’ll use fresh garlic instead of powder—it just smells incredible while it cooks.
- Black Beans: I use black beans for their earthy richness, but pinto or kidney beans work fine. I usually rinse canned beans well to cut the salt.
- Enchilada Sauce: I do make mine in big batches sometimes, but if I’m out, I buy canned. I always check the label for heat level because my kids don’t love super spicy versions.
- Shredded Mexican Cheese Blend: It’s the ultimate shortcut for big flavor. But if I’m feeling fancy, I’ll mix cheddar and Monterey Jack myself.
- Flour Tortillas: I’m partial to flour for their soft bite, but corn is classic. Don’t forget to warm them, and dip corn tortillas in sauce if you want to avoid cracks.
Serving Suggestions
This is the fun part in my house. We set up a little topping bar right on the counter. Sliced avocado, fresh jalapeños, chopped cilantro, lime wedges—everyone customizes their own plate.
If I’m serving guests, I’ll also put out sour cream or Greek yogurt, pickled red onions, and even crumbled cotija cheese. It turns a simple dinner into something that feels a bit special.
And of course, a side of rice or a simple salad rounds everything out. My personal favorite? A big chopped salad with romaine, tomatoes, and a zippy lime vinaigrette to keep things fresh.
Storage
Leftovers store like a dream. I just cover the baking dish with foil and stick it in the fridge. It reheats well in the oven (covered so it doesn’t dry out) or even in the microwave for a quick lunch the next day.
If you’re freezing, wrap the pan tightly with foil and label it so you don’t forget what it is. I’ve been guilty of freezer mystery meals, so now I’m diligent about dating everything. It’s one of my best meal-prep tricks.
Ground Turkey Enchiladas
This ground turkey enchiladas recipe is a delicious, wholesome meal that’s easy to make and perfect for busy weeknights.
Ingredients
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 pound 93% lean ground turkey
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- ¼ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups shredded Mexican cheese blend, divided
- 2 cups mild red enchilada sauce
- 10 (8-inch) small flour tortillas, warmed
Optional Serving Suggestions
- Fresh tomato salsa
- Guacamole
- Cilantro
- Queso fresco
Instructions
- Start by setting your oven to 350°F so it can preheat.
- Place a large pot or Dutch oven on medium heat and drizzle in some olive oil. Add the chopped onion, season with a pinch of salt (about ¼ teaspoon), and cook gently over medium-low heat until the onion becomes soft and translucent—this should take about 3 to 5 minutes.
- Next, add the ground turkey to the pot. Season it with the remaining ¼ teaspoon salt along with cumin, garlic powder, and chili powder. Use a spoon or spatula to break the turkey into smaller pieces as it cooks. Continue stirring until the meat is fully browned and no longer pink, which should take around 5 minutes.
- Once the turkey is cooked, mix in the black beans and 1 cup of enchilada sauce, stirring well to blend everything together. Remove from the heat and let the mixture cool for a few minutes before adding ¾ cup of shredded cheese and stirring it in.
- Lightly coat a 9×13-inch baking dish with cooking spray. Spread about ¼ cup of enchilada sauce across the bottom to create a base layer.
- Spoon a generous ⅓ cup of the turkey and bean mixture onto each warmed tortilla. Roll them up and place them seam-side down in the prepared baking dish. Continue filling and rolling until all the mixture and tortillas are used.
- Pour the remaining ¾ cup of enchilada sauce evenly over the rolled tortillas and sprinkle the top with the rest of the shredded cheese (another ¾ cup).
- Cover the dish with foil and bake for 25 to 30 minutes, until the sauce is visibly bubbling at the edges. Remove the foil and continue baking for another 5 minutes, or until the cheese on top is melted, golden, and bubbling.
- Finish by serving the enchiladas with any toppings you like.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 523Total Fat 29gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 143mgSodium 1125mgCarbohydrates 23gFiber 5gSugar 4gProtein 42g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I make these ahead?
Absolutely! I often assemble them in the morning or the night before. Just cover and refrigerate until ready to bake. Perfect for busy evenings.
How spicy is it?
It depends on your enchilada sauce and chili powder. I usually go mild so everyone in the family can enjoy, but I keep hot sauce on the table for those who want to kick it up.
Can I freeze them?
Yes! I love making an extra pan just to freeze. Wrap it well and it will keep for up to three months.
What other toppings do you recommend?
Really, whatever you love. Fresh tomatoes, shredded lettuce, pickled jalapeños, olives—it’s all fair game. Think of it as your own enchilada bar at home.
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