Baked Turkey Enchiladas
Transform your weeknight dinner routine with these irresistible Baked Turkey Enchiladas, a comforting yet nutritious meal that’s full of bold, Southwestern flavors. Featuring seasoned ground turkey spiced with chili powder, cumin, and smoked paprika, this dish showcases tender corn tortillas stuffed with savory meat, smothered in rich enchilada sauce, and crowned with a golden, bubbly Mexican cheese blend. With a quick prep time of just 20 minutes and family-friendly ingredients, it’s perfect for busy households craving a hearty, homemade meal. Serve these enchiladas straight from the oven, garnished with fresh cilantro and a dollop of sour cream, for an authentic Tex-Mex dining experience that’s sure to satisfy.
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Tomato sauce
- 8 pieces Corn tortillas
- 2 cups Enchilada sauce
- 2 cups Shredded Mexican cheese blend
- 0.25 cup Cilantro, chopped (optional for garnish)
- 0.5 cup Sour cream (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the turkey evenly with the spices.
Add the tomato sauce to the skillet and stir to combine. Let the mixture simmer for 2-3 minutes, then remove from heat.
Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable.
Spoon about 2-3 tablespoons of the turkey mixture onto each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, making sure each one is covered.
Sprinkle the shredded Mexican cheese blend over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
4234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 9144 mg | 398% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 26.8 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3890 mg | 299% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2119 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
