Go Back
Easy Ground Turkey Enchiladas Recipe

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.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.