Turkey Enchiladas
User Reviews
4.9
39 reviews
Excellent
Turkey Enchiladas
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Turkey Enchiladas filled with seasoned ground turkey or leftover cooked turkey and topped with an easy enchilada sauce. Easy dinner idea!
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey or 2 ½ cups leftover cooked shredded turkey (see notes if using shredded turkey)
- 1 teaspoon chili powder
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano (Mexican oregano preferred)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 ¾ cups easy enchilada sauce, divided
- 8 large flour tortillas
- 2 cups shredded Mexican-blend cheese, divided
- optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce
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Instructions
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, chili powder, salt, onion powder, oregano, garlic powder and cumin.
- Use a wooden spoon or spatula to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until turkey is browned and cooked through.
- Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to fully coat the bottom.
- Assemble the enchiladas by filling each tortilla evenly with the turkey mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in a large baking dish seam side down.
- Pour the remaining 1 1/4 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Notes
- To use cooked leftover shredded turkey, combine 2 1/2 cups turkey, all the dried seasonings in the recipe, and 1/4 cup of enchilada sauce in a large bowl. Taste and season with more salt if necessary. Then continue following the recipe at step 5.
- Enchilada sauce: I highly recommend making your own using this easy enchilada sauce made from dried spices and herbs or this authentic enchilada sauce made from whole dried chiles and Mexican chocolate. If you’re short on time, you can use your favorite store-bought sauce.
- To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.
- To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
Nutrition Information
Show Details
Serving
1enchilada
Calories
283kcal
(14%)
Carbohydrates
19g
(6%)
Protein
23g
(46%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
58mg
(19%)
Sodium
839mg
(35%)
Potassium
242mg
(7%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
473IU
(9%)
Vitamin C
1mg
(1%)
Calcium
218mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 283kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 839mg | 35% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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