Name: Ground Turkey Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/2 tablespoon olive oil; 1 medium yellow onion, diced; 1 clove garlic, minced; 1 red bell pepper, chopped; 1 pound ground turkey; 2 tablespoons enchilada sauce (from 2 cups reserved); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/8 teaspoon black pepper; 1/4 teaspoon salt; 2 cups enchilada sauce (plus 2 tablespoons divided as noted); 1/2 cup sour cream; 1 1/4 cup shredded sharp cheddar cheese, divided; 1 1/4 cup shredded Jack cheese, divided; 8 large flour tortillas

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Introduction

These Ground Turkey Enchiladas are a delicious and lighter twist on a classic Mexican dish. Packed with flavorful spices and melty cheese, they’re perfect for a family dinner or meal prep. Ready in under an hour, this recipe is both comforting and easy to make.

A white plate holds a single enchilada with three folded layers of soft tortilla covered in melted orange cheese and red sauce. On top of the enchilada are small diced purple onions, halved red cherry tomatoes, green avocado cubes, and a small dollop of white sour cream. Next to the plate are slices of fresh green avocado with cilantro, and thin round radish slices on a white cloth napkin. Behind the plate is a clear glass baking dish filled with five rolled enchiladas perfectly lined up, covered in melted orange cheese and topped with cherry tomatoes, avocado cubes, and chopped cilantro. A light-colored spatula rests inside the dish. All of this is set against a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tablespoon olive oil
1 medium yellow onion (diced)
1 clove garlic (minced)
1 red bell pepper (chopped)
1 pound ground turkey
2 cups your favorite enchilada sauce (plus 2 tablespoons; divided)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/8 teaspoon black pepper
1/4 teaspoon salt
1/2 cup sour cream
1 1/4 cup shredded sharp cheddar cheese (divided)
1 1/4 cup shredded Jack cheese (divided)
8 large flour tortillas

Instructions

Step 1: Preheat oven to 350 degrees F. In a large frying pan, heat olive oil over medium heat. Sauté diced onion, minced garlic, and chopped red bell pepper for 3 to 5 minutes, until the peppers are softened.
Step 2: Add ground turkey, 2 tablespoons of enchilada sauce, garlic powder, onion powder, cumin, chili powder, black pepper, and salt to the pan. Cook, stirring occasionally, until the turkey is fully cooked and no longer pink, about 7 to 10 minutes.
Step 3: In a medium bowl, whisk together the remaining enchilada sauce and sour cream. Pour 1 cup of this mixture into the bottom of a 9×13 inch baking dish to coat the surface.
Step 4: In a small bowl, combine the shredded sharp cheddar cheese and shredded Jack cheese.
Step 5: Spread about 1/2 cup of the cooked turkey mixture down the center of each tortilla. Sprinkle with about 1/4 cup of the combined cheese. Roll up each tortilla tightly and place seam-side down in the baking dish over the sauce.
Step 6: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 7: Let cool slightly before serving. Top with your favorite garnishes like sliced avocado, fresh cilantro, sour cream, or pico de gallo. Enjoy!

Tips & Variations

For extra spice, add a pinch of cayenne pepper or chopped jalapeños to the turkey mixture.
Swap the ground turkey for ground chicken or beef if preferred.
Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Adding black beans or corn can increase fiber and texture.
Make ahead by assembling and refrigerating the enchiladas up to 24 hours before baking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, about 15 minutes, or use a microwave for quicker reheating. For longer storage, freeze assembled enchiladas (before baking) for up to 2 months; thaw overnight in the refrigerator before baking.

How to Serve

A close-up view of a single rolled enchilada on a white plate placed on a white marbled surface, showing three visible layers: the soft, folded tortilla on the outside, a rich brown ground meat filling inside, and a melted orange cheese topping that covers the enchilada. The top is decorated with small chunks of white sour cream, bright red cherry tomato slices, diced purple onion, and minced green herbs, adding fresh colors and texture contrast. A silver fork rests next to the enchilada with a small piece of green avocado and slices of purple radish nearby. In the background, a glass baking dish with more enchiladas slightly blurred, completes the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked turkey or chicken for this recipe?

Yes, you can use pre-cooked, shredded turkey or chicken. Just mix it with the enchilada sauce and spices, then proceed with assembling the enchiladas.

What can I use instead of sour cream?

If you’re avoiding dairy or out of sour cream, plain Greek yogurt is a great substitute that adds creaminess and a slight tang.