Easy Turkey Enchiladas
Easy Turkey Enchiladas are a perfect weeknight dinner that’s both cozy and full of flavor. Soft tortillas are filled with seasoned ground turkey, a mix of melted cheese, and a…
Tip: save now, cook later.Easy Turkey Enchiladas are a perfect weeknight dinner that’s both cozy and full of flavor. Soft tortillas are filled with seasoned ground turkey, a mix of melted cheese, and a bit of spice, then smothered in rich enchilada sauce before baking to a bubbly finish. The combination of tender turkey and gooey cheese wrapped up in warm tortillas is simply delicious.
I love making these enchiladas when I want something comforting but fast to prepare. Using turkey keeps it lighter than beef, and you can easily tweak the heat level depending on how much spice you like. One of my favorite tricks is to make a big batch of filling ahead of time, so dinner comes together even quicker on busy nights.
These enchiladas pair wonderfully with a side of fresh salad or some simple Mexican rice. I find they’re great for leftovers too—just pop them in the microwave for a quick lunch, and they taste just as good the next day. It’s an easy, tasty meal that always feels like a little celebration at home.
Key Ingredients & Substitutions
Ground Turkey: This lean meat keeps the dish light but still flavorful. If you prefer, ground chicken or even a plant-based meat substitute works well here.
Enchilada Sauce: I like using red store-bought sauce for convenience. You can swap with green enchilada sauce or make your own if time allows—both add great flavor!
Tortillas: Flour or corn tortillas both work fine. I choose flour for softness, but corn tortillas give a more traditional taste. If gluten-free, look for corn or gluten-free flour tortillas.
Cheese: Cheddar melts nicely and adds sharpness, but a Mexican cheese blend gives more authentic flavor. For dairy-free, try a plant-based cheese alternative.
How Do You Get the Perfect Enchilada Filling?
Cooking the turkey filling right makes all the difference. Here’s what I do:
- Sauté onions and garlic first to build a tasty base.
- Cook turkey thoroughly, breaking it into small pieces to avoid clumps.
- Mix in spices and cook a couple more minutes to let flavors blend.
- Add a bit of enchilada sauce to keep the filling moist but not soggy.
This method ensures the filling is juicy, well-seasoned, and easy to roll into tortillas without falling apart.
Equipment You’ll Need
- Large skillet – perfect for cooking the turkey filling evenly.
- Wooden spoon or spatula – helps stir and break up the turkey without scratching the pan.
- Baking dish (9×13 inch) – fits the enchiladas nicely and heats them evenly.
- Measuring spoons – for accurate spice amounts to keep flavors balanced.
- Cheese grater (if not using pre-shredded) – makes melting cheese easier and fresher.
Flavor Variations & Add-Ins
- Swap ground turkey with shredded chicken for a juicier filling.
- Add black beans or corn for extra texture and fiber.
- Mix in diced green chilies or jalapeños if you want more heat.
- Try Monterey Jack or Pepper Jack cheese for a creamier or spicier melt.
How to Make Easy Turkey Enchiladas?
Ingredients You’ll Need:
For The Filling:
- 1 lb ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 (10 oz) can red enchilada sauce (or homemade)
For The Enchiladas:
- 8-10 small flour or corn tortillas
- 2 cups shredded cheddar cheese (or Mexican blend)
For Garnish:
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
Other:
- 1 tbsp olive oil
How Much Time Will You Need?
This recipe takes around 10 minutes for prep, 15 minutes for cooking the filling, and about 20-25 minutes in the oven. In total, expect roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook The Turkey Filling:
Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the ground turkey to the skillet. Use a spoon to break it up and cook until the meat is no longer pink. Next, mix in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 2 minutes to blend the flavors. Remove the skillet from heat and stir in about 1/4 cup of enchilada sauce to keep the turkey moist.
2. Assemble The Enchiladas:
Preheat your oven to 375°F (190°C). Spread a few tablespoons of enchilada sauce evenly across the bottom of a baking dish. Spoon a good amount of the turkey filling onto each tortilla, then sprinkle with a little shredded cheese. Roll the tortilla up tightly and place it seam side down in the baking dish.
3. Bake And Serve:
Pour the remaining enchilada sauce over the rolled enchiladas, covering them well. Sprinkle the remaining shredded cheese evenly on top. Bake in the oven for 20-25 minutes until the cheese is melted and bubbly. When done, remove from the oven and sprinkle the chopped cilantro and sliced green onions over the top for a fresh, colorful finish. Serve warm and enjoy!
Can I Use Frozen Ground Turkey?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. This helps the turkey cook evenly and prevents excess moisture in the skillet.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and cover the baking dish with foil, then refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Enchilada Sauce?
If you don’t have store-bought enchilada sauce, you can use salsa roja or a homemade tomato-based chili sauce. Just make sure it’s flavorful and not too watery to keep the enchiladas moist but not soggy.
How Should I Store Leftovers?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of water or sauce if they seem dry.
