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