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About This Recipe
These Ground Turkey Enchiladas are on of the best easy weeknight dinners to have in your meal rotation! Made with lean ground turkey so they’re a little lighter than traditional beef enchiladas, these enchiladas still have everything you love like melty Mexican cheese, tangy enchilada sauce and soft flour tortillas! Plus, they’re made in just 30 minutes and reheat so great for lunch the next day!
Top these enchilada with your favorite toppings like Homemade Pico De Gallo, fresh cilantro, sour cream or extra cheese!
Serve these healthier enchiladas with a side of my Spanish Rice and Beans, Cilantro Brown Rice or Refried Beans for a complete meal! Or, enjoy some of my Cottage Cheese Queso and chips before hand!
And if you love these traditional enchiladas, try my fun Elote Ground Turkey Enchilada Skillet!
Why You’ll Love These Ground Turkey Enchiladas
- Quick & Easy: Ready in just 30 minutes these enchiladas are perfect for an easy weeknight dinner on busy nights!
- Lightened-up: Made with lean ground turkey for a lower fat, higher protein option!
- Simple but flavorful: Meaty, cheesy, and satisfying—everything you want in enchiladas.
- Great for meal prep: Freeze and reheat like a dream so perfect for prepping in advance or enjoying leftovers for an easy lunch!
- Family favorite: A crowd-pleasing dinner everyone will love.
- Ground turkey: I used 93/7 lean ground turkey!
- Onion: One small yellow onion chopped (or I love taking a short cut and using the frozen chopped onions for recipes like this!)
- Taco seasoning: Use store-bought or homemade taco seasoning!
- Tomato paste: Helps to really bring out the tomato flavor of these enchiladas. I always prefer to buy tomato paste in the tube for recipes like this just call for a little bit so I can reuse it later!
- Flour tortillas: I used regular, 8-inch flour tortillas. I also love the Ole Xtreme Wellness high fiber tortillas for a higher fiber option or the La Banderita Carb Counter or Mission Carb Balance tortillas (both are similar in macros) for a lower carb option. Any tortillas work, just try to use one that is pretty sturdy.
- Red enchilada sauce: Any type of enchilada sauce works! Use your favorite brand or you can use your own enchilada sauce if you like to make homemade. You could also use green enchilada sauce for a fun variation!
- Cheese: I used Mexican shredded cheese but any cheese that is shredded works!
- Meat: Sub the ground turkey for ground chicken or ground beef! You can also make black bean enchiladas if you’re looking for a vegetarian option.
- Extra protein: For extra cheesiness and protein, you can mix cottage cheese into your meat mixture or add refried beans or black beans in the enchiladas!
- Add extra veggies: Throw in extra veggies like spinach, bell peppers, mushrooms to increase the volume.
- Corn tortillas: You can use corn or flour tortillas for this ground turkey enchiladas recipe.
- Spice it up: Add fresh jalapeños or diced green chiles into your turkey mixture.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees. Grease a 9×6 baking dish and set aside. Add the ground turkey and onion to a skillet. Cook over medium-high heat, breaking the meat into crumbles as you go, until no longer pink.
2. Turn off heat. Stir in the taco seasoning and tomato paste until well combined.
3. Divide taco meat between 6 tortillas, scooping in the center of each tortilla.
4. Fold the ends of the tortilla in and roll up. Place seam side down in a row in the baking dish.
5. Pour the enchilada sauce along the center leaving just the ends of the tortillas uncoated. Sprinkle the cheese over top.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly. Finish off with some fresh cracked black pepper, serve with sour cream or extra enchilada sauce if desired and enjoy!
Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until warmed through.
To freeze, assemble the enchiladas as instructed in a freezer-safe casserole dish then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking then bake as directed.
Serving Ideas for Healthy Ground Turkey Enchiladas!
- Rice – Pair with my Cilantro Lime Brown Rice or Spanish Rice and Beans! For a lower carb option, try my Cilantro Lime Cauliflower Rice.
- Pico de Gallo – Store-bought or homemade!
- Guacamole – I love these little cups of guacamole for topping (or snack!)
- Queso – Who doesn’t love queso? Enjoy these enchiladas with a side of my high protein queso and chips!
- Refried Beans –Want restaurant-quality like beans but don’t want to spend the time? Try my Refried Bean recipe that uses a can of beans but with a few extra upgrades!
- Bean Dip – This Healthy 7-Layer Dip also makes the best appetizer for any event!
- Vegetables – Serve with a side of my Air Fryer Broccoli or Charred Green Beans for a healthy side option!
Can I prep these ground turkey enchiladas in advance?
Yes, these turkey enchiladas are a great recipe to make in advance. I love to make a double batch and freeze one for later. To prepare ahead, assemble enchiladas as directed. Then cover the pan tightly with foil or store in airtight container. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.
Can I use corn tortillas for these enchiladas?
Yes, you can use any type of tortillas for these enchiladas. Corn, flour, low-carb, whole-wheat, or gluten-free tortillas all work for this recipe. Just make sure they’re sturdy enough to support the filling and won’t fall apart when after you bake them.
What type of enchilada sauce should I use?
Use your favorite store-bought red enchilada sauce or make a quick homemade enchilada sauce if you prefer.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Ground Turkey Enchiladas
Ingredients
- 1 lb. ground turkey I used 93/7
- 1 small yellow onion (180g) chopped
- 3 Tbsp Taco seasoning
- 2 Tbsp tomato paste (32g)
- 6 flour tortillas 8-inch
- 3/4 cup red enchilada sauce (180g)
- 3/4 cup Mexican shredded cheese (84g)
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Instructions
- Preheat the oven to 350 degrees. Grease a 9×6 baking dish and set aside.
- Add the ground turkey and onion to a skillet. Cook over medium-high heat, breaking the meat into crumbles as you go, until no longer pink.
- Turn off heat. Stir in the taco seasoning and tomato paste until well combined.
- Divide taco meat between 6 tortillas, scooping in the center of each tortilla.
- Fold the ends of the tortilla in and roll up. Place in a row in the baking dish.
- Pour the enchilada sauce along the center leaving just the ends of the tortillas uncoated. Sprinkle the cheese over top. Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Finish off with some fresh cracked black pepper, serve with sour cream or extra enchilada sauce if desired and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
