Easy Turkey Enchiladas
Easy Turkey Enchiladas are a deliciously simple twist on a classic favorite. Filled with tender ground turkey, melty cheese, and wrapped in soft tortillas, they're covered in a flavorful enchilada…
By Ava
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Reading time: 6 min
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Easy Turkey Enchiladas are a deliciously simple twist on a classic favorite. Filled with tender ground turkey, melty cheese, and wrapped in soft tortillas, they’re covered in a flavorful enchilada sauce that brings everything together perfectly. This dish balances the heartiness of turkey with the vibrant spices of Mexican-inspired flavors for a meal that feels both comforting and exciting.
I love making these enchiladas because they come together quickly and don’t require a ton of ingredients. Turkey cooks up fast and stays juicy inside each roll, and the sauce makes sure every bite is moist and tasty. Plus, it’s a great way to sneak in some lean protein without losing any of that cozy, cheesy goodness that everyone loves.
My favorite way to serve these is with a side of simple rice and a dollop of sour cream or fresh guacamole. It feels like a little fiesta on your plate! I also find they make excellent leftovers—just pop them in the oven to warm up and they taste almost as good the next day. Whenever I make these, the whole family gathers around the table eagerly, and that always makes me smile.
Key Ingredients & Substitutions
Ground Turkey: I like using lean ground turkey for a healthy, lighter twist. You can swap it for ground chicken or even beef if preferred. Just keep in mind turkey cooks quickly and stays moist.
Black Beans: These add fiber and a nice texture contrast. If you don’t have black beans, pinto beans or kidney beans work well too.
Enchilada Sauce: Ready-made red enchilada sauce is a time-saver and adds great flavor. If you can’t find it, taco sauce or a simple mix of tomato sauce plus chili powder can substitute.
Tortillas: Both corn or flour tortillas work. Corn tortillas are traditional but can tear easily, so warming them helps. Flour tortillas are softer and easier to roll.
Cheese: Cheddar melts beautifully and adds sharp flavor. You can use a Mexican cheese blend or Monterey Jack for a milder taste. Vegan cheese can work too for dairy-free diets.
How Can I Keep My Enchiladas From Getting Soggy?
One common challenge is soggy enchiladas. Here’s how to avoid it:
- Warm the tortillas: Heat them briefly in the microwave or on a dry pan so they bend easily without cracking.
- Don’t overfill: Use a modest amount of filling to keep the roll tight and neat.
- Use just enough sauce: Spread some sauce on the baking dish to prevent sticking, but don’t drown the tortillas before rolling. Pour remaining sauce on top after rolling them in the dish.
- Drain beans well: Make sure to rinse and drain canned beans thoroughly to cut extra moisture.
- Bake uncovered: This helps cheese melt nicely without trapping too much steam inside.
Following these tips will keep your enchiladas firm and tasty, with the perfect blend of moist filling and toasted edges.
Equipment You’ll Need
- Large skillet – perfect for cooking the turkey and onion evenly while stirring.
- 9×13 inch baking dish – fits all your enchiladas nicely and bakes them evenly.
- Mixing spoon or spatula – helps you break up the turkey and mix filling well.
- Measuring spoons – essential for getting spices just right.
- Oven mitts – to safely handle the hot baking dish when taking it out of the oven.
Flavor Variations & Add-Ins
- Swap ground turkey for shredded rotisserie chicken for a slightly juicier texture and easy prep.
- Add corn kernels or diced bell peppers into the filling for extra sweetness and crunch.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Stir in chopped green chilies or a dash of chipotle powder to boost smoky heat.
How to Make Easy Turkey Enchiladas?
Ingredients You’ll Need:
For The Filling:
- 1 lb ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil
For Assembly:
- 8-10 small flour or corn tortillas
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded cheddar cheese (or Mexican blend)
For Garnish and Serving:
- Fresh cilantro, chopped
- Sour cream
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake, so you’ll have a delicious, cheesy dinner ready in under 45 minutes total. It’s a quick meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Turkey Mixture:
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Add the minced garlic and ground turkey, breaking it up with a spoon as it cooks. Cook for 6-8 minutes until turkey is browned and cooked through. Stir in cumin, chili powder, smoked paprika (if using), salt, and pepper. Mix well. Add drained black beans and ½ cup of enchilada sauce. Stir and heat for another 2-3 minutes. Remove from heat.
2. Prepare the Baking Dish and Tortillas:
Lightly grease a 9×13 inch baking dish. Spread a tablespoon or two of enchilada sauce over the bottom to keep the enchiladas from sticking. Warm tortillas in the microwave or on a skillet so they’re soft and easy to roll.
3. Assemble the Enchiladas:
Spoon a generous amount of the turkey mixture into the center of each tortilla. Roll them tightly and place them seam side down in the prepared baking dish. Repeat with all the tortillas until the dish is full.
4. Add Sauce and Cheese, Then Bake:
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheddar cheese all over the top. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbly.
5. Garnish and Serve:
Let the enchiladas cool for a few minutes before serving. Garnish with freshly chopped cilantro and a dollop of sour cream. Add lime wedges on the side for a fresh burst of flavor if you like.
Can I Use Frozen Ground Turkey for This Recipe?
Yes, you can! Just make sure to fully thaw the turkey in the fridge overnight before cooking. This ensures even cooking and helps avoid excess moisture in the pan.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas and cover the baking dish with foil, then refrigerate for up to 24 hours. When ready, bake them straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftover Enchiladas?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Can I Use Corn Tortillas Instead of Flour Tortillas?
Yes! Just warm corn tortillas before filling to make them more pliable and prevent tearing. This will make rolling much easier and keep your enchiladas intact during baking.