Turkey Enchiladas
Transform dinner into a fiesta with these irresistibly flavorful Turkey Enchiladas! This easy-to-follow recipe layers tender ground turkey, sautéed with aromatic garlic, onion, and a hint of zesty green chilies, inside soft flour tortillas. Everything is smothered in a rich, tangy enchilada sauce and topped with melty cheddar or Mexican-blend cheese for a crave-worthy dish. With just 15 minutes of prep time and perfectly baked to golden, bubbly perfection, these enchiladas are the ultimate crowd-pleaser for busy weeknights or festive gatherings. Garnish with fresh cilantro and serve with a dollop of cool sour cream for an extra touch. Whether you're looking for a new way to use ground turkey or need a hearty, family-friendly dinner idea, these turkey enchiladas are sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 4 ounces Green chilies, diced (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas (soft, 8-inch)
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 0.5 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground turkey to the skillet. Cook and crumble the turkey until it is fully browned, about 5-6 minutes.
Stir in the diced green chilies (if using), ground cumin, chili powder, salt, and black pepper. Mix well to combine and cook for an additional 1-2 minutes.
Pour 1/2 cup of the enchilada sauce into the skillet with the turkey mixture. Stir to coat and remove from heat.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
Take one flour tortilla and spoon about 1/3 cup of the turkey mixture onto the center. Sprinkle with a little shredded cheese (about 2 tablespoons).
Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, turkey mixture, and cheese.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the rest of the shredded cheese over the top.
Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let rest for a few minutes before serving.
Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 8421 mg | 366% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 35.2 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2330 mg | 179% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2080 mg | 44% | |
*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.
