Ground Turkey Enchilada Recipe

There’s something deeply satisfying about a pan of homemade enchiladas coming out of the oven.

This version, with its juicy, flavorful ground turkey filling, has become a true favorite in my kitchen.

Why This Recipe Stands Out

We love enchiladas of all kinds, but this recipe has a couple of clever tricks up its sleeve. The first is all about the turkey itself.

By using a blend of spices and a bit of tomato sauce, we ensure the lean meat stays moist and absolutely packed with flavor, never bland.

The second is a small, healthy twist on tradition. Instead of frying the corn tortillas in oil first, we simply warm them.

It makes the whole process lighter and easier, without sacrificing any of that comforting, cozy goodness we all crave.

Ingredients Needed for the Recipe

Each ingredient here plays a specific role in creating the final, delicious dish. Here’s what you’ll need to gather.

• Ground Turkey – The lean, hearty base of our filling. It’s a lighter alternative to beef that soaks up flavors beautifully.
• Corn Tortillas – The classic vessel for enchiladas, offering a subtle corn flavor and perfect texture. White or yellow both work great.
• Enchilada Sauce – This is the essential, flavorful bath that ties everything together. Use your favorite store-bought red sauce or make your own.
• Tomato Sauce – A little bit goes a long way here, adding moisture and a touch of sweetness to the turkey filling.
• Cheese – For that essential meltiness! A blend of cheddar and Monterey jack is fantastic, but use what you love.
• Yellow Onion & Garlic – The aromatic foundation that builds savory depth right from the start.
• Seasonings – Chili powder, cumin, paprika, garlic powder, and oregano create the warm, complex spice profile.
• Fresh Cilantro – Stirred in at the end, it gives the filling a bright, fresh pop of flavor.

How to Make Ground Turkey Enchilada Recipe?

The process is straightforward, and I’ll walk you through each part. Just follow these steps, and you’ll have a fantastic dinner ready.

Step 1 – Cook the Aromatics

Heat a tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté for a few minutes until it turns soft and translucent.

This simple step sweetens the onion and builds a flavor base for everything that follows.

Step 2 – Brown the Turkey

Add the minced garlic and the ground turkey to the skillet with the onions. Use your spoon to break the turkey into small chunks.

Now, sprinkle all those wonderful spices—the chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper—right over the meat.

Step 3 – Finish the Filling

Cook everything together, stirring occasionally, until the turkey is no longer pink. Then, stir in the tomato sauce.

Let it simmer for just a couple of minutes so the flavors can marry. Remove the skillet from the heat and stir in the fresh, chopped cilantro.

Step 4 – Prep for Assembly

Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with non-stick spray.

Pour just enough enchilada sauce into the dish to thinly coat the bottom; this prevents sticking and adds flavor from beneath.

Step 5 – Warm the Tortillas

This is the key to easy rolling! Stack your corn tortillas, wrap them in damp paper towels.

Microwave them for about 30 seconds, until they are warm and pliable. This keeps them from cracking when you roll.

Step 6 – Fill and Roll

Place a warm tortilla flat and spoon about a quarter cup of the turkey filling down the center. Sprinkle a pinch of cheese over the filling.

Roll the tortilla up snugly around the filling and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas.

Step 7 – Sauce, Cheese, and Bake

Pour the remaining enchilada sauce evenly over the top of all the rolled enchiladas.

Sprinkle the rest of the shredded cheese generously over the sauce. Bake, uncovered, for 15-20 minutes.

Step 8 – Serve and Enjoy

You’ll know it’s done when the cheese is beautifully melted and bubbly, and the sauce is bubbling at the edges.

Let it cool for just a few minutes, then serve hot with all your favorite toppings.

The Perfect Toppings Spread

The fun doesn’t stop when the enchiladas come out of the oven. This is where everyone can customize their plate.

Set out bowls of cool sour cream, chunky guacamole, and a vibrant salsa. Fresh diced tomatoes and avocado add a nice contrast.

A sprinkle of crumbled cotija cheese offers a salty bite, and extra cilantro leaves bring color and freshness.

Don’t forget sides like cilantro-lime rice or warm refried beans to make it a complete, festive meal.

Tips

• Resist the urge to overfill the tortillas. About ¼ cup of filling is the sweet spot for easy rolling.
• If a corn tortilla cracks a little after rolling, don’t worry. The sauce and cheese will seal it all together in the oven.
• You can absolutely prepare the flavorful turkey filling a day ahead. Just store it covered in the fridge.
• Wait to assemble the enchiladas until you’re ready to bake, though, to keep the tortillas from getting soggy.
• If you prefer flour tortillas, you can use them straight from the package—no warming needed.
• Bake just until everything is hot and the cheese has melted. Overbaking can dry out the filling.

Storing Your Leftovers

Any leftover enchiladas will keep well in the refrigerator for 3 to 4 days. Make sure they’re covered tightly.

Reheat individual portions in the microwave, or warm the whole dish, covered with foil, in a 300°F oven.

For longer storage, I recommend freezing just the cooked turkey filling in an airtight container.

Thaw it in the fridge overnight, then assemble and bake your enchiladas fresh for the best possible texture.