Easy Ground Turkey Enchiladas

The Easy Ground Turkey Enchiladas are a family favorite in our home. Every time I whip up this dish, it feels like a warm hug, bringing the family together around the dinner table. I remember the first time I made them; the enticing aroma of sautéed onion and ground turkey filled the kitchen, and my kids couldn’t resist asking, “What’s for dinner?” The best part is how adaptable this recipe is—perfect for a busy weeknight yet special enough for gatherings. Each bite of these enchiladas is packed with flavor, wrapped snugly in corn tortillas, and topped with melty cheddar cheese and zesty enchilada sauce. It’s a dish that brings warmth and comfort to our busy lives.

Ingredients Required for Easy Ground Turkey Enchiladas

Choosing the right ingredients is essential for creating the perfect Easy Ground Turkey Enchiladas. Each component contributes to the overall flavor and texture of the dish. The star players are the ground turkey, corn tortillas, and enchilada sauce, which work together to provide a delicious, satisfying meal.

• 1.5 pounds lean ground turkey – This lean meat is the foundation of the dish, providing protein without excess fat.
• 1 onion, diced – Adds sweetness and flavor to the filling.
• 2 tablespoons taco seasoning – Infuses the meat with authentic Mexican flavors.
• 12 corn tortillas – The perfect vessel for holding all the delicious fillings.
• 3 tablespoons cooking oil – Helps in warming the tortillas, providing a crispy texture.
• 20 ounces red enchilada sauce – Adds moisture and rich flavor to the dish.
• 1 cup shredded cheddar cheese – Melts beautifully on top, giving a creamy finish.
• freshly chopped cilantro – A bright garnish that enhances the overall flavor.
• pico de gallo – A fresh topping option for added crunch and flavor.

Putting Together Easy Ground Turkey Enchiladas

Making these Easy Ground Turkey Enchiladas is a breeze, and I can guarantee you’ll be reaching for this recipe again and again. I’ll walk you through each step, ensuring that your enchiladas come out perfect every time.

1. Preheat your oven to 350˚F. This is an important first step to ensure your enchiladas bake evenly and come out bubbly and golden.

2. Next, grab a large skillet and add the ground turkey and diced onion. Cook over medium heat, breaking up the meat as it cooks. You’re looking for the meat to be browned and no longer pink. This usually takes about 7 to 10 minutes. Once cooked, drain any excess grease, then mix in the taco seasoning. Remove from heat once well blended.

3. In a separate small skillet, heat 1 tablespoon of cooking oil over medium heat. When the oil is hot, carefully add each corn tortilla, flipping them to warm and coat them with the oil. This makes them pliable and adds a delicious flavor. Repeat this for all tortillas, adding more oil as necessary.

4. Now, pour 1/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it to coat the bottom. This prevents sticking and adds flavor to the base.

5. It’s time to assemble! Take a warm tortilla, spoon a portion of the turkey mixture into the center, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat this process until all tortillas are filled and snugly arranged in the pan.

6. Cover the rolled enchiladas with the remaining enchilada sauce, ensuring they are all generously coated. Then sprinkle the cheddar cheese over the top.

7. Slide the baking dish into your preheated oven and bake for 20 to 25 minutes. You’re looking for the cheese to melt and the edges to start bubbling slightly. This is when they look their best!

8. Once done, remove your enchiladas from the oven and garnish with freshly chopped cilantro or pico de gallo for an extra burst of flavor. Serve hot and watch your family devour them!

Change It Up

Sometimes you want to switch things up with your meals. Here are a few ideas to inspire your creativity with the Easy Ground Turkey Enchiladas.

• Storage: To store leftovers, place them in an airtight container in the fridge for up to 3 to 4 days.
• Freezing: These enchiladas freeze well. Wrap them tightly in foil or plastic wrap, and they can last in the freezer for up to a month.
• Pairing: Serve with a side of Mexican rice or a fresh salad to complete the meal.
• Garnish: Switch up the toppings by adding sliced olives or jalapeños for some heat.
• Scaling: This recipe can easily be doubled if you’re feeding a crowd or halved for fewer portions.

Serving Suggestions

When it comes to serving the Easy Ground Turkey Enchiladas, there are so many delightful options to elevate your meal. Here are my favorite suggestions:

• Side Dishes: Pair with a light Mexican salad featuring avocado, cherry tomatoes, and lime dressing.
• Dips: Serve with sides of guacamole and sour cream for dipping.
• Occasions: These enchiladas are perfect for casual gatherings, family dinners, or even game days.
• Storage Tips: If you have leftovers, keep them in the fridge and reheat them for a quick meal.
• Seasonal Pairings: Enjoy them during summer with fresh, grilled vegetables or in the colder months with a warm soup.

FAQ

Conclusion

The Easy Ground Turkey Enchiladas are a fantastic way to bring your family together with a satisfying meal that celebrates delicious flavors. I encourage you to try this recipe; it’s an easy way to introduce a bit of Mexican flair to your dining table. Enjoy the comfort of homemade enchiladas tonight—you won’t be disappointed!

Easy Ground Turkey Enchiladas

The ultimate comfort food for any day, these Easy Ground Turkey Enchiladas are a delightful blend of flavors and textures. Filled with savory ground turkey and topped with melty cheddar cheese, this easy weeknight dinner is sure to please your family. Make it tonight for a hearty meal that everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds lean ground turkey
• 1 onion, diced
• 2 tablespoons taco seasoning
• 12 corn tortillas
• 3 tablespoons cooking oil
• 20 ounces red enchilada sauce
• 1 cup shredded cheddar cheese
• freshly chopped cilantro
• pico de gallo

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350˚F. This is an important first step to ensure your enchiladas bake evenly and come out bubbly and golden.
2. Next, grab a large skillet and add the ground turkey and diced onion. Cook over medium heat, breaking up the meat as it cooks. You’re looking for the meat to be browned and no longer pink. This usually takes about 7 to 10 minutes. Once cooked, drain any excess grease, then mix in the taco seasoning. Remove from heat once well blended.
3. In a separate small skillet, heat 1 tablespoon of cooking oil over medium heat. When the oil is hot, carefully add each corn tortilla, flipping them to warm and coat them with the oil. This makes them pliable and adds a delicious flavor. Repeat this for all tortillas, adding more oil as necessary.
4. Now, pour 1/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it to coat the bottom. This prevents sticking and adds flavor to the base.
5. It’s time to assemble! Take a warm tortilla, spoon a portion of the turkey mixture into the center, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat this process until all tortillas are filled and snugly arranged in the pan.
6. Cover the rolled enchiladas with the remaining enchilada sauce, ensuring they are all generously coated. Then sprinkle the cheddar cheese over the top.
7. Slide the baking dish into your preheated oven and bake for 20 to 25 minutes. You’re looking for the cheese to melt and the edges to start bubbling slightly. This is when they look their best!
8. Once done, remove your enchiladas from the oven and garnish with freshly chopped cilantro or pico de gallo for an extra burst of flavor. Serve hot and watch your family devour them!

Notes

• Swap the meat: Substitute ground chicken or a lean ground beef for more variations for enchiladas.
• Onion: White onions are traditional for Mexican cuisine, but sweet, yellow, or red would also work.
• Cheese: My cheese of choice is sharp cheddar because it has a stronger flavor, is less greasy than other cheeses, and is a great melting cheese. Mexican blend, colby jack, and Monterey jack are also good options.
• Corn tortillas: Use corn shells for a traditional Mexican flavor. I use 8 regular size corn tortillas, but if you can find the street size corn taco shells, the work the best.
• Flour tortillas: Can be substituted but it will not have the same taste and texture as the corn shells.
• How to Store: To save leftovers, separate into meal-sized portions and then place in an airtight container and store them in the refrigerator for 3 to 4 days or in the freezer up to a month.
• How to Freeze: This recipe freezes well. It can be frozen for up to 3 months in advance or after cooking.
• How to Reheat: This can be reheated in the microwave in 30-second increments, or cover with tin foil and place into the oven to reheat.
• How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.