Easy & Delicious Ground Turkey Enchiladas

This easy & delicious ground turkey enchiladas recipe is perfect addition to weeknight dinnertime. It contains savory flavors with your choice of spice! As one of my favorite meals, I make this at least once a week in my household. It can be thrown together easily with minimal ingredients and prep, and makes for the best leftovers throughout the busy week.

What You’ll Need

• Ground Turkey: You’ll need 1 pound of ground turkey. I usually be sure to get lean ground turkey. This recipe can also work with ground beef if that’s your meat preference.
• Flour Tortillas: You’ll need burrito-sized tortilla’s for this recipe. The batches I make uses five burrito-sized tortillas. I typically like to get the Mission brand.
• Red Enchilada Sauce: You’ll need two 10-ounce cans of red enchilada sauce. My brand of choice is Old El Paso.
• Chicken Broth: This recipe requires 1/2 cup of chicken broth. I prefer to get the low-sodium broth, but you can choose whichever you prefer.
• Cheese: You’ll be using a delicious mixture of shredded mozzarella and Monterey jack cheese for this recipe.
• Yellow Onion: I prefer to use about half of a yellow onion but you can use more or less depending on the taste you prefer.
• Tomato Paste: Only a small amount of tomato paste (2 tablespoons) is needed for this recipe but it makes all the difference!
• Garlic: I use the pre-minced garlic, but you can utilize garlic cloves or simply throw in some garlic powder.
• Seasonings & Spices: This recipe has a lot of flavor so you will need chili powder, ground cumin, oregano, salt, and pepper.
• Oil: You’ll need about 1 tablespoon of oil of your preference.

Cooking Steps

1. Preheat the oven: Set over to 400° F.
2. Prepare cooking dish: Spray or grease a 13×9 baking dish then pour one can of red enchilada sauce evenly into the bottom of the baking dish.
3. Mince: Chop the onion and garlic cloves (or use pre-minced garlic or garlic powder).
4. Heat skillet: Heat the oil over medium-high heat and add the minced onions and garlic, sautéing for 2-3 minutes.
5. Cook turkey: Add the ground turkey to the skillet with the garlic and onions.
6. Add the seasonings and spices: Add the chili powder, ground cumin, oregano, salt, and pepper. Chop and stir until they are evenly combined, continuing to cook for 5-7 minutes.
7. Add broth and tomato paste: I like to add the tomato paste first then pour the chicken broth over it to make it a bit easier to stir the thick tomato paste into the ingredients. Once combined, continue to cook on medium-high heat bringing the mixture to a boil for about 1 minute then remove the pan from heat.

8. Prepare the enchiladas: Using a workspace or cutting board, place a tortilla on the surface and add 3-4 tablespoons of the ground turkey mixture into the center of the tortilla and roll the tortilla.
9. Optional – Cut the tortillas: Use a knife to cut the ends of the tortilla off. I do this so the enchiladas fit better in my baking dish.

10. Place tortillas in baking dish: Once each tortilla is rolled, place each one side-by-side and seam-side down in the baking dish.
11. Add enchilada sauce: Once all the enchiladas are added to the dish, evenly pour the remaining can of red enchilada sauce over the enchiladas.

12. Add cheese: Evenly add and sprinkle the shredder mozzarella and Monterey jack cheese over the enchiladas and sauce.

13. Bake: Place the baking dish in the over for 18-20 minutes or until the cheese is slightly browned and/or bubbly.
14. Let rest: Once the enchiladas are removed from the over, let the dish rest for a few minutes prior to serving.

Considerations

• Meat: You can use different types of meat relative to your preference including ground beef or even vegetarian/vegan ground meat substitutes.
• Vegetables: You can add several different veggies to this recipe if you prefer. Corn, beans, bell peppers, or jalapeños make for great flavor enhancing veggie options.
• Seasonings and spices: While I provide measurements for seasonings and spices in this recipe, much of the time I use everything to taste. You can add more or less of each according to your own preferences. Also, I like adding Italian seasoning after adding the cheese.
• Cheese: I’ve found that mozzarella and Monterey jack are my favorites for this recipe. However, you can choose to use different cheeses like cheddar, pepper jack, or blends.
• Toppings: I don’t always top my enchiladas but you can’t go wrong with sour cream, lime juice, cilantro, and avocado.
• Serve over rice: I will typically grab whatever rice is in the pantry which is usually basmati or jasmine and serve the enchiladas over rice.

Storage

Once the dish has cooled, you can placed the remaining enchiladas in an airtight container and place in the fridge. If you have a designated lid for your baking dish, this would also work for storage. They will typically keep for up 3 days. You can also freeze the leftovers in an airtight container for up to 3 months. To reheat, you can place the enchiladas in the oven until warmed through or simply place them in the microwave. For frozen leftovers, you’ll want to thaw before reheating.

I hope you enjoy this recipe as much as I do! If you decided to make any changes to the recipe that were delicious, I would love to know about it so I can try them myself so please reach out or add a comment. Be sure to follow Happy Sometimes Healthy on Pinterest and check out some of our other recipes here. We also have posts dedicated specifically to shopping the best kitchen supplies here, if you’d like to check that out as well!