Ground Turkey Enchiladas

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    6

  • Calories

    426 kcal

  • Course

    Dinner

  • Cuisine

    Mexican

Ground Turkey Enchiladas

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

Servings

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
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Instructions

  1. Preheat oven to 350˚F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the remaining enchilada sauce over the enchiladas so that they are all covered in sauce, then sprinkle the cheese over the top.
  7. 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.

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Overall Rating

5.0

12 reviews
Excellent

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