Ground Turkey Enchiladas

An overhead shot of a white rectangular baking pan with cooked enchiladas topped with enchilada sauce, melted cheese, avocado slices, jalapeño slices, and cilantro on a white background with a white and blue stripped napkin, wooden spoon, and a bunch of a cilantro.

This ground turkey enchiladas recipe is a delicious and healthy meal that’s easy to make and perfect for a busy weeknight dinner or as a make ahead meal. It’s a time saving main course that uses just a handful of ingredients and is sure to be a new family favorite!

Course dinner, Main Course

Cuisine Mexican

Diet Gluten Free

Keyword Enchilada, ground turkey enchilada

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 317

Author Robyn Conley Downs

Equipment

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

Heat the oven to 350F.
Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion, sprinkle with ¼ teaspoon salt, and cook on medium low until translucent, about 3-5 minutes.
Add the ground turkey, sprinkle with ¼ teaspoon salt as well as the cumin, garlic powder, and chili powder. Break the turkey apart into small pieces and cook until browned and cooked through, about 5 minutes.
Add the beans and 1 cup enchilada sauce, stirring to combine. Turn off the heat and allow to cool slightly, then add ¾ cup cheese, stirring to combine.
Spray a 9x13 inch baking dish with cooking spray, then spread ¼ cup enchilada sauce over the bottom.
Add a heaping ⅓ cup of the turkey-bean mixture to a warmed tortilla. Roll and place in the prepared casserole dish, seam side down. Repeat with the remaining tortillas and turkey-bean mixture.
Pour over the remaining ¾ cup enchilada sauce, spreading into an even layer. Sprinkle over the remaining ¾ cup cheese.
Cover with foil and bake for 25-30 minutes, or until the sauce begins to bubble along the sides. Uncover and bake for an additional 5 minutes, or until the cheese is bubbling and golden.
Serve with toppings of your choice.

Notes

See blog post, above, for substitution suggestions including dairy free and gluten free, storage, and more.

Nutrition