Ground Turkey Enchiladas

Course: Main Course

Cuisine: Mexican

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: enchiladas

Calories: 320kcal

Author: Lauren

These Easy Ground Turkey Enchiladas check all the boxes—packed with lean protein, full of flavor, and topped with lots of cheesy goodness. Best of all, they’re quick, simple, and something the whole family will love.

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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)

Instructions

Preheat the oven to 350 degrees. Grease a 9x6 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

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.

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