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Ground Turkey Enchiladas Recipe

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5 from 77 reviews

This Ground Turkey Enchiladas recipe offers a delicious and healthier twist on classic enchiladas by using lean ground turkey and a flavorful enchilada sauce. The dish combines sautéed vegetables, seasoned turkey, and a creamy sour cream enchilada sauce, all wrapped in flour tortillas and baked to bubbly perfection with a cheesy topping. Perfect for a comforting family dinner that’s packed with flavor and easy to prepare.

Ingredients

Scale

For the Filling:

  • 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

Sauce:

  • 2 cups enchilada sauce (plus 2 tablespoons divided as noted)
  • 1/2 cup sour cream

Cheese:

  • 1 1/4 cup shredded sharp cheddar cheese, divided
  • 1 1/4 cup shredded Jack cheese, divided

Others:

  • 8 large flour tortillas

Instructions

  1. Preheat and Sauté Vegetables: Preheat your oven to 350°F (175°C). In a large frying pan, heat olive oil over medium heat. Add diced onion, minced garlic, and chopped red bell pepper. Sauté for 3 to 5 minutes until the peppers are softened.
  2. Cook the Ground Turkey: Add the ground turkey to the pan along with 2 tablespoons of enchilada sauce and the seasonings — garlic powder, onion powder, cumin, chili powder, black pepper, and salt. Cook, stirring and breaking apart the turkey, until it is completely cooked through and no longer pink, about 7 to 10 minutes.
  3. Prepare the Creamy Sauce and Baking Dish: In a medium bowl, whisk together the remaining enchilada sauce with sour cream until smooth. Pour 1 cup of this sauce mixture into the bottom of a 9×13 inch baking dish to coat the base.
  4. Mix Cheeses: In a small bowl, combine the shredded sharp cheddar and Jack cheeses, mixing evenly.
  5. Assemble the Enchiladas: Place about 1/2 cup of the cooked turkey mixture in the center of each tortilla. Top with approximately 1/4 cup of the mixed cheeses. Roll each tortilla tightly and lay it seam-side down in the prepared baking dish over the enchilada sauce. Repeat with all eight tortillas.
  6. Add Toppings Before Baking: Spoon the remaining creamy enchilada sauce over the rolled enchiladas and sprinkle with the remaining cheese evenly. Cover the baking dish with aluminum foil.
  7. Bake to Perfection: Bake covered for 15 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese on top is bubbly and slightly golden.
  8. Serve and Garnish: Once baked, serve the enchiladas topped with your favorite garnishes such as sliced avocados, fresh cilantro, sour cream, and pico de gallo for a fresh and vibrant finishing touch. Enjoy your delicious ground turkey enchiladas!

Notes

  • You can substitute corn tortillas for a gluten-free option, but be sure to soften them before rolling to prevent cracking.
  • Leftover enchiladas keep well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
  • Adjust the spice level by adding more chili powder or a pinch of cayenne pepper if you like it spicier.
  • For a lower fat version, use reduced-fat cheeses and light sour cream.
  • Adding black beans or corn to the filling can increase fiber and add texture.

Keywords: ground turkey enchiladas, healthy enchiladas, baked enchiladas, Mexican dinner, ground turkey recipe

Find it online: https://leofoster.com/ground-turkey-enchiladas-recipe/