How to store leftover enchiladas

Store any leftover ground turkey enchiladas in an airtight container in the fridge for up to 4 days.

Can these turkey enchiladas be frozen?

These healthy turkey enchiladas are a great freezer-friendly dish! To freeze, assemble in the baking dish, leaving off the sauce and cheese. Cover with plastic wrap and foil and freeze for up to 2 months. Also, feel free to freeze the sauce in a separate container. When ready to use, thaw the day before baking. When ready to bake, remove from the freezer, discard plastic wrap, pour on the sauce. Cover with foil. Bake at 350°F until an instant-read thermometer registers 150°F when inserted into the center of the enchiladas, about 1 hour. Remove foil and top with cheese and bake until melted and bubbling hot, about 12 minutes longer.

What kind of tortillas are best for enchiladas?

The best tortillas to use to make enchiladas are corn and wheat flour blend. This corn-wheat flour blend allows the tortillas to be soft enough to roll without cooking in oil and didn't have an unpleasant slimy texture when baked with sauce and filling. Our personal favorite is the GMO-free corn and flour blend tortillas by La Tortilla Factory or Maria and Ricardo’s; however, feel free to use 100% corn tortillas to create a gluten-free recipe but be aware corn tortillas are very delicate and can split or fall apart as they bake.

Can the tortillas be warmed in the oven?

Yes, the tortillas can be warmed in the oven. Simply wrap a stack in foil and place it in a preheated oven for 15 minutes.

Why are my enchiladas soggy?

Enchiladas will become soggy if made ahead, rolled, and placed in the sauce as they will absorb too much of the liquid, which will cause them to fall apart and become soggy. In our experience, it is best to roll and place in a prepared casserole dish right before baking. Flour tortillas also make soggy enchiladas because they absorb the sauce. We also recommend that the dish be baked without a foil cover so that the edges of the tortillas become crispy.

Easy Healthy Ground Turkey Enchiladas

Name: Ground Turkey Enchiladas
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon avocado oil or organic canola oil; 1 large onion, finely chopped; 1 pound ground turkey; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon salt; 2 tablespoons tomato paste; 1 7-ounce can diced green chiles or jalapenos; ½ cup plain non-fat Greek yogurt; 10 corn tortillas, preferably corn and flour blend* see note; 1 8-ounce bag shredded Mexican cheese blend, divided; 1 15-ounce can (or jar) enchilada sauce; Chopped fresh cilantro, tomato and red onion for garnish, optional

Description

Our healthy Ground Turkey Enchiladas are a cinch to put together and taste amazing! The creamy ground turkey filling is wrapped up in soft corn tortillas and enveloped in rich spicy red enchilada sauce. The best part is, these easy cheesy enchiladas have authentic taste in only 45 minutes making them weeknight fast!

Ingredients

Scale

1 tablespoon avocado oil or organic canola oil
1 large onion, finely chopped
1 pound ground turkey
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons tomato paste
1 7-ounce can diced green chiles or jalapenos
1/2 cup plain non-fat Greek yogurt
10 corn tortillas, preferably corn and flour blend* see note
1 8-ounce bag shredded Mexican cheese blend, divided
1 15-ounce can (or jar) enchilada sauce
Chopped fresh cilantro, tomato and red onion for garnish, optional

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Instructions

Heat oil in a large non-stick skillet over medium high heat. Add onion and turkey and cook, breaking up the turkey with a wooden spoon, stirring often, until the turkey is cooked through, and the onions are soft and brown, 6 to 10 minutes.
Sprinkle with chili powder, cumin, garlic powder and salt. Cook, stirring until the spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring until the spices and tomato evenly coat the turkey. Remove from the heat.
Stir green chiles and Greek yogurt into the turkey mixture. Set aside.
Preheat oven to 400°F. Coat a 9 by 13-inch casserole dish with cooking spray. Wrap the tortillas in paper towels and microwave until warm and flexible, about two bursts of 25 seconds each.
Spread ½ cup enchilada sauce in the bottom of the prepared casserole dish. Set aside 1 cup (4 ounces) of cheese for the top of the casserole.
Fill each tortilla with 1/3 cup turkey mixture and 1 heaping tablespoon of cheese, roll and then set in the casserole dish, seam-side down. Repeat with the remaining filling, cheese and tortillas.
Pour the remaining enchilada sauce over the enchiladas. Top with the reserved 1 cup of cheese and bake until the enchiladas are hot and the cheese is melted, about 25 minutes.
Serve enchiladas topped with cilantro, tomato and red onion if desired.

Notes

Ingredient Note: Look for corn tortillas that have flour blended into them for the best texture and taste. They are easier to roll and do not split like corn tortillas and they don’t get slimy like flour tortillas. La Tortilla Factory and Maria and Ricardo’s are two popular brands who make them.

Tip: If you cannot get all 10 of the enchiladas into the casserole dish side by side, you can lay two of them lengthwise on the side of the casserole dish.

Make Ahead: To make these in advance, I suggest making the filling only, but do not roll the enchiladas because the tortillas will start to break down and split open.

However, you can freeze them! Assemble them but do not add the sauce or cheese on top. (You can freeze the sauce in a separate container and thaw the sauce a day before baking.) Cover with plastic wrap and foil and freeze up to 2 months. To bake, remove the frozen enchiladas from the freezer. Discard plastic wrap and pour on the sauce. Cover with foil. Bake at 350°F until an instant read thermometer registers 150°F when inserted into the center of the enchiladas, about 1 hour. Remove foil and top with cheese and bake until melted and bubbling hot, about 12 minutes longer.

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Category: Main Course
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 510
Sugar: 6 g
Fat: 26 g
Carbohydrates: 37 g
Fiber: 9 g
Protein: 36 g