With pantry staples and minimal ingredients, these enchiladas are still big on flavor and very satisfying! We love making ground turkey enchiladas for an easy weeknight dinner and equally enjoy the leftovers for lunch the next day! This Chicken Enchilada Casserole also makes for great leftovers and we love having both of these meals with some Cilantro Lime Rice. Plus, this recipe is super easy and fuss-free and clean up is minimal. It’s all all around delicious and simple dinner! Smother these Ground Turkey Enchiladas with red enchilada sauce, cheese and all of your favorite enchilada toppings for an easy dinner tonight. (avocado, red onion, sour cream, cheese, etc.)
Ground turkey: 1lb. lean ground turkey. Ground turkey is a great freezer protein to have on hand, lasting ~3-4 months in the freezer. Onion: yellow or white onion Black beans: Use up those black beans in these ground turkey enchiladas for a boost of plant based protein. Diced tomatoes: Another great pantry item to use in these enchiladas! Tortillas: 8-inch flour tortillas are what I have used and tested for this recipe. Although it’s traditional, I have not tried this recipe with corn tortillas. If you do use corn tortillas I recommend heating them first before rolling so they are more pliable and easier to work with. You can also dip them into some enchilada sauce before they are filled. Enchilada sauce: You can certainly make your own, but for ease I buy a 28 oz. can of red enchilada sauce! Enchilada seasoning: You can use a packet of taco seasoning or make your own. I have my recipe in the recipe notes below. Other ingredients you will need: garlic, jalapeño and cheese. For the cheese you can use whatever you prefer: cream fresca, cheddar, Monterey jack cheese, or manchego. Topping ideas: limes, tomatoes, sour cream, avocado, red onion, cilantro, Crema Freca, iceberg lettuce.
Can I make these Vegetarian/Vegan Enchiladas?
Yes. You can omit the ground turkey and use your favorite vegan cheese.
Tips for Making the Best Healthy Enchiladas
Soggy enchiladas? The most important tip for avoiding soggy enchiladas is to briefly fry the tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down. Balance out the enchiladas with delicious enchilada toppings and garnishes. If using corn tortillas you can try dipping the tortillas in the enchilada sauce before filling and rolling. Enchilada sauce is what really sets apart one enchilada from the rest. You can use store-bought sauce or make your own. You can make your own using tomato paste, vegetable broth, flour and spices including chili powder, cumin and garlic powder. Serve enchiladas with rice and beans!
