Ground Turkey Enchiladas
User Reviews
5.0
12 reviews
Excellent
Ground Turkey Enchiladas
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These easy ground turkey enchiladas roll seasoned ground turkey into soft corn tortillas, then smother them in red sauce and lots of melty cheese!
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Ingredients
Ground Turkey Filling:
- 1.5 pounds lean ground turkey
- 1 onion diced
- 2 tablespoons taco seasoning
Enchiladas:
- 12 corn tortillas
- 3 tablespoons cooking oil vegetable oil or canola oil
- 20 ounces Red Enchilada Sauce (1 medium can or 2 small cans)
- 1 cup shredded cheddar cheese
Garnish (optional)
- Freshly chopped cilantro
- Pico de Gallo
Instructions
- Preheat oven to 350˚F.
- In a large skillet, cook the ground turkey and chopped onion over medium heat. Break the meat up as it cooks until it is cooked through and no longer pink. Drain any excess grease and mix in the taco seasoning.Once done, remove from heat.
- Add 1 tablespoon of oil to a small skillet over medium heat. Once the oil is hot, add the tortillas and flip each side to quickly warm and coat with oil. Repeat with all tortillas, adding additional oil to the skillet as needed.
- Pour 1/4 cup of the enchilada sauce in the bottom of a large baking dish. I used a 9x13 inch casserole. Spread to coat the bottom.
- Fill each tortilla with a spoonful of meat mixture and roll tightly placing seam side down in the baking dish. Repeat until all of the turkey filled enchiladas are rolled and in the pan.
- Pour the remaining enchilada sauce over the enchiladas so that they are all covered in sauce, then sprinkle the cheese over the top.
- Bake for 20-25 minutes or until the cheese is melted and the edges start to bubble. Garnish with your choice of chopped cilantro or pico de gallo.
Notes
- Substitutions:
- Substitutions:
- Swap the meat
- – Substitute ground chicken or a lean ground beef for more variations for enchiladas.
- Onion
- – white onions are traditional for Mexican cuisine, but sweet, yellow, or red would also work.
- Cheese
- – My cheese of choice is sharp cheddar because it has a stronger flavor, is less greasy than other cheeses, and is a great melting cheese. Mexican blend, colby jack, and Monterey jack are also good options.
- Corn tortillas
- – Use corn shells for a traditional Mexican flavor. I use 8 regular size corn tortillas, but if you can find the street size corn taco shells, the work the best.
- Flour tortillas
- can be substituted but it will not of the same taste and texture as the corn shells.
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store them in the refrigerator for 3-4 days or in the freezer up to a month
- How to Store:
- To save leftovers, separate into meal sized portions and then place in an airtight container and store them in the refrigerator for 3-4 days or
- in the freezer up to a month
- How to Freeze: This recipe freezes well. It can be frozen up to 3 months in advance or after cooking. See “how to freeze” section in original post for full instructions.
- How to Freeze:
- This recipe freezes well. It can be frozen up to 3 months in advance or after cooking. See “how to freeze” section in original post for full instructions.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Reheat:
- This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- How to Scale:
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Swap the meat – Substitute ground chicken or a lean ground beef for more variations for enchiladas.
- Onion – white onions are traditional for Mexican cuisine, but sweet, yellow, or red would also work.
- Cheese – My cheese of choice is sharp cheddar because it has a stronger flavor, is less greasy than other cheeses, and is a great melting cheese. Mexican blend, colby jack, and Monterey jack are also good options.
- Corn tortillas – Use corn shells for a traditional Mexican flavor. I use 8 regular size corn tortillas, but if you can find the street size corn taco shells, the work the best.
- Flour tortillas can be substituted but it will not of the same taste and texture as the corn shells.
Nutrition Information
Show Details
Serving
2enchiladas
Calories
426kcal
(21%)
Carbohydrates
34g
(11%)
Protein
36g
(72%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.05g
Cholesterol
81mg
(27%)
Sodium
1092mg
(46%)
Potassium
473mg
(14%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
927IU
(19%)
Vitamin C
4mg
(4%)
Calcium
183mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 426kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 81mg | 27% |
| Sodium | 1092mg | 46% |
| Potassium | 473mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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