Easy Ground Turkey Enchiladas Recipe

These ground turkey enchiladas are the weeknight hero I lean on when I’m half-hungry, half-tired, and fully committed to something cheesy and saucy. We’re talking tender tortillas tucked around a quick, smoky turkey-bean-corn filling, smothered in red enchilada sauce, and blasted in the oven until bubbly with browned cheese freckles. It’s lighter than beef, still cozy, and honestly? It tastes like a little win on a random Tuesday.

My little crew acts feral when these come out. My husband hovers “to help,” which is code for sneaking the edge pieces with the extra crispy bits. The kids dip everything in sour cream and somehow end up with orange sauce fingerprints on places sauce should never be. It’s a whole scene, and it’s become our thing: I set out a toppings pile (cilantro, jalapeños, lime, pickled onions if I remembered) and everyone builds their perfect bite. Leftovers get rolled into breakfast burritos with eggs the next morning—assuming there are leftovers, which, okay, there usually aren’t.

How to Make It

Okay, here’s the move. Set your oven to 375°F and grab a 9×13 dish. Spoon a thin layer of red enchilada sauce on the bottom—this is your anti-stick insurance and your crispy-edge maker.

In a big skillet, add a slick of oil and brown 1 lb ground turkey with a small diced onion and 2–3 minced garlic cloves. Season it like you mean it: about 1.5 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and some black pepper. If the pan looks dry, add a splash of water or chicken broth to loosen the tasty bits. When it smells like something you’d text your neighbor about, stir in 1 can black beans (drained), 1 cup corn (frozen is fine), and about 1/2 cup of your red enchilada sauce just to bring it all together.

Now tortillas: if you’re using corn, warm them. Please. A damp paper towel in the microwave for 30–45 seconds or a quick pass over a hot pan—just get them pliable so they don’t crack and make you curse. Flour tortillas behave, but corn has flavor. Your call.

Assembly line time. Drag each tortilla through a little sauce (or brush it on—less messy), add a scoop of the turkey filling, sprinkle of shredded cheese (Monterey Jack or a Mexican blend—about 2 cups total for the recipe), roll, and park seam-side down in your sauced dish. Repeat until your pan is snug with 10–12 corn tortillas (or 8 flour).

Pour the rest of the sauce on top (don’t be shy) and blanket with the remaining cheese. Bake 18–22 minutes until bubbly, then broil 1–2 minutes for those toasty speckles. Let it sit 5–10 minutes so it doesn’t avalanche when you cut it. Finish with chopped cilantro, green onion, sliced jalapeños, and a squeeze of lime. A little sour cream or a quick lime crema is bliss.

Quick note: this makes 4–6 servings depending on appetites and how generous you are with “second dinner.”

✔Ingredient Notes

– Ground turkey: Lean but not too lean—93% works best. 99% can get dry unless you add extra sauce or a splash of broth.
– Red enchilada sauce: Store-bought all the way. If it’s thick, whisk with a few tablespoons of water. If it’s bland, a pinch of sugar and squeeze of lime wakes it up.
– Tortillas: Corn = classic and flavorful; warm them to prevent cracking. Flour = sturdier, a little “burrito-y,” also great.
– Cheese: Monterey Jack melts like a dream. Cheddar brings sharpness but can get greasy—mix them if you want both.
– Onion & garlic: The base layer of “why does this taste so good?” Don’t skip unless you like sadness.
– Spices: Chili powder, cumin, smoked paprika, oregano. If your chili powder is old, double it. Old spices taste like dust.
– Black beans & corn: Makes the filling hearty and stretches the meal. Drain beans well so it doesn’t get soupy.
– Green chiles: Optional, but they add mellow heat. A small can goes a long way.
– Oil: A tablespoon or two to get things sizzling and help bloom the spices.
– Lime & cilantro: Acid + herbs = balance. The squeeze at the end is what makes it taste restaurant-y.

✔Recipe Steps

1. Preheat oven to 375°F and sauce the bottom of a 9×13 baking dish.
2. Brown turkey with onion in oil; add garlic and cook 1 minute.
3. Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper; splash in water/broth if dry.
4. Stir in black beans, corn, and 1/2 cup enchilada sauce; simmer 2 minutes.
5. Warm tortillas; fill, sprinkle cheese, roll, and arrange seam-side down.
6. Top with remaining sauce and cheese; bake 18–22 minutes, broil 1–2, rest 5–10, then garnish and serve.

What to Serve It With

– Cilantro-lime rice or simple buttered rice with a squeeze of lime.
– Crisp salad with avocado and a quick cumin-lime vinaigrette.
– Chips and guac (obvious), plus salsa or pico.
– Pickled red onions for zing and color.
– Charred corn with Cotija if you’re feeling extra.

✔Tips & Mistakes

– Warm the tortillas or they’ll crack and you’ll invent new swear words.
– Don’t drown the filling in sauce—save most for the top so the tortillas don’t turn mushy.
– Rest after baking. Five minutes = clean slices and fewer burnt tongues.
– Don’t overstuff. Two hefty tablespoons per tortilla is usually perfect.
– If your sauce tastes flat, add a pinch of sugar and a squeeze of lime. It’s magic.
– Broil at the end for bronzed cheese, but don’t walk away. It goes from wow to whoops fast.

✔Storage Tips

Fridge: Slide leftovers into an airtight container for up to 4 days. They reheat well in the microwave (2–3 minutes) or the oven at 350°F for 12–15 minutes. Air fryer works too—375°F for 5–7 minutes if you want the edges to crisp back up.

Freezer: Assemble, skip the bake, wrap tight, and freeze up to 3 months. Bake from thawed at 375°F for 25–30 minutes. From frozen, add 10–15 minutes and cover with foil if the top browns too fast.

Cold straight from the fridge? Honestly delicious—like a saucy, cheesy wrap. Also elite breakfast with a fried egg on top. Zero shame.

✔Variations and Substitutions

– Protein swap: Ground chicken or beef both work. Shredded rotisserie chicken is the lazy genius move.
– Veg-forward: Double the beans, add sautéed zucchini or mushrooms, and skip the meat.
– Sauce lane: Try salsa verde or a smoky chipotle enchilada sauce. If it’s too spicy, cut with a little tomato sauce or broth.
– Dairy-free: Use a meltable vegan cheese or skip and finish with avocado and a creamy cashew-lime drizzle.
– Tortilla talk: Low-carb or whole-wheat tortillas hold up fine. Corn is classic; flour is friendlier to beginners.
– Heat control: Add chopped jalapeños or a pinch of cayenne to the filling if you want kick.
– Little extras: A spoon of cream cheese in the filling = ultra creamy. A drizzle of honey or a pinch of sugar can balance an overly tangy or bitter sauce.
– If you whip up a quick crema: thin sour cream with lime and a tiny bit of honey (or sugar—swap either way). Want umami? A dash of soy sauce or tamari in the filling actually slaps—use tamari if you’re gluten-free.

Frequently Asked Questions

Easy Ground Turkey Enchiladas Recipe

These easy ground turkey enchiladas are hearty, cheesy, and weeknight-friendly. Tender corn tortillas are filled with a flavorful turkey and bean mixture, rolled, smothered in red enchilada sauce, and baked until bubbly.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb lean ground turkey
• ▢ 1 tablespoon olive oil
• ▢ 1 cup yellow onion, diced
• ▢ 1.5 teaspoons garlic, minced
• ▢ 1 tablespoon chili powder
• ▢ 1.5 teaspoons ground cumin
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.5 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt adjust to taste
• ▢ 0.5 teaspoon black pepper
• ▢ 0.5 cup diced green chiles (mild)
• ▢ 1 cup black beans, drained and rinsed optional but recommended
• ▢ 2 cups red enchilada sauce divided
• ▢ 8 count corn tortillas (6 inch) warm until pliable
• ▢ 2 cups Monterey Jack or cheddar cheese, shredded divided
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 1 tablespoon fresh lime juice
• ▢ 0.25 cup green onions, thinly sliced for serving

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly oil a 9×13 inch baking dish and spread 0.5 cup enchilada sauce over the bottom.
• Make the filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 0.5 minute.
• Add ground turkey and cook, breaking it up, until no longer pink, about 5 to 6 minutes. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; cook 1 minute.
• Stir in diced green chiles, black beans, and 0.5 cup enchilada sauce. Simmer 2 to 3 minutes to thicken. Off heat, mix in lime juice, cilantro, and 0.5 cup shredded cheese.
• Warm tortillas until pliable (microwave wrapped in a damp towel for 30 to 45 seconds). Place about 0.33 cup filling down the center of each tortilla and roll tightly.
• Arrange rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
• Bake until bubbly and the cheese is melted, 18 to 20 minutes. For extra color, broil 1 to 2 minutes, watching closely.
• Rest 5 minutes, then top with green onions and extra cilantro if desired. Serve hot.

Notes

Warm tortillas to prevent cracking. Swap Monterey Jack with pepper jack for extra heat. For a lighter dish, use 1.5 cups cheese. Leftovers keep refrigerated up to 3 days; reheat covered at 350°F until warm.