Ground Turkey Enchiladas
May 21, 2017, Updated Aug 05, 2025
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This delicious ground turkey enchiladas recipe is a flavorful meal combining seasoned lean ground turkey and hearty black beans tucked in a soft tortilla and smothered in rich enchilada sauce.
They’re a perfect pick for a satisfying dinner, served with pico de gallo or a fresh green salad with avocado and lime ranch dressing.
5 Star Review
“Excellent! Super easy to make. I made a homemade enchilada sauce, as well and it was amazing. My kids devoured it!” – JM
Ground Turkey Enchiladas Recipe
When it comes to comfort food that’s both filling and nutritious, this is one of my family’s favorite recipes for turkey enchiladas! Wrapped in a soft tortilla and generously smothered in rich enchilada sauce, this dish is easy and flavorful, making it our go-to choice for a hearty dinner.
The combination of seasoned ground turkey, hearty black beans, and tangy enchilada sauce creates a meal that we all find irresistible. Not only is it delicious with its blend of cheeses and sauce, but it’s also healthier, thanks to lean ground turkey and nutrient-rich black beans. Best of all, we can have this comforting home-cooked meal ready and on our table in under an hour.
Between these and my other enchilada recipes, like these green chili chicken enchiladas and extra-cheesy beef enchiladas, we’re kind of obsessed.
What You’ll Need
I’ve included some notes on the ingredients used in this ground turkey enchilada recipe, but please scroll down to the recipe card for complete instructions.
- Olive Oil: Used for sautéing and adding flavor.
- Onion and Garlic: This aromatic duo adds flavor, fragrance, and sweetness. You can use onion powder and garlic powder instead.
- Ground Turkey: It’s leaner than ground beef but still tasty.
- Spices and Seasonings: Ground cumin and chili powder are the key spices needed for a warm, mild spicy kick in enchiladas. I also add dried oregano, salt, and black pepper.
- Tomato Paste: Adds a deeper tomato flavor.
- Black Beans: Feel free to use red kidney beans if that’s what you have on hand. They make a great substitute.
- Chicken Broth: Vegetable broth is a good alternative.
- Flour Tortillas: You can use corn tortillas; just warm them up first to make them easier to roll.
- Shredded Cheeses: I like to use cheddar cheese and Monterey Jack cheese.
- Red Enchilada Sauce: The sauce provides moisture but also adds a tangy, savory flavor.
- Lime Wedges: Fresh lime juice adds zest and freshness.
Recipe Tips And Variations
- Tortilla tip: If the flour or corn tortillas are too stiff to roll without breaking, wrap them in a damp paper towel and microwave for 20 seconds. This softens them up and makes them easier to work with.
- Ground turkey: I like using ground turkey for this turkey enchiladas recipe, but you can also use ground chicken or ground beef.
- Add more vegetables: Feel free to add some veggies, like bell peppers or corn, for added texture.
- Add heat: For a spicier kick, include chopped jalapeños or chili flakes.
- Homemade sauce: While store-bought enchilada sauce is convenient, making your own at home can enhance the flavor. Grab my recipe here for homemade enchilada sauce.
- Cheese choices: I make my ground turkey enchiladas with sharp cheddar and Monterey Jack, but feel free to try it with different cheese combinations like Pepper Jack or a Mexican blend for variety.
- Leftover use: If you have leftover filling, it’s great for making tacos, instant pot burritos, or even as a topping for nachos.
Serving Suggestions
I love to serve turkey enchiladas with a fresh tomato cucumber salad, mango guacamole, or a refreshing restaurant-style salsa. A side of cumin rice or Mexican rice can also complement hearty enchiladas. For an ideal finish, enjoy a delicious cup of Mexican coffee afterward!
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Ground Turkey Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound extra lean ground turkey
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon chili powder, or to taste
- salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 15 ounces can of black beans, rinsed well and drained
- ½ cup low sodium chicken broth
- 1 whole lime, juiced
- 12 (6-inch) low carb flour tortillas
- ½ cup shredded low fat sharp cheddar cheese
- ½ cup shredded Monterrey Jack cheese
- 1½ cups red enchilada sauce, divided
- thinly sliced green onions, for garnish
- sour cream, for serving
- lime wedges, for serving
Instructions
- Prep. Preheat the oven to 400˚F. Grease a 13×9 baking dish with cooking spray and set aside.
- Sauté the aromatics. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onions and cook for 2 minutes. Stir in the garlic and continue to cook for 20 seconds.
- Cook the turkey. Add the ground turkey; season with oregano, cumin, chili powder, salt, and pepper. Continue to cook for 5 minutes or until browned, stirring frequently. Stir in the tomato paste until well incorporated.
- Add the remaining ingredients. Mix in the black beans, chicken broth, and lime juice, and bring the mixture to a boil; cook for 1 more minute, stirring frequently. Remove from heat.
- Assemble the enchiladas. Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla. Roll up the tortilla and set aside. Repeat the process with the remaining tortillas and ground turkey mixture.
- Bake. Spread 1/2 cup enchilada sauce on the bottom of the baking dish. Arrange the rolled-up tortillas seam-side down over the enchilada sauce. Pour the remaining sauce over the enchiladas and top with the cheeses. Bake for 18 to 20 minutes or until hot and bubbly.
- Serve. Remove the ground turkey enchiladas from the oven and let them rest for about 5 minutes. Garnish with sour cream and green onions, and serve with lime wedges.
Video
Notes
- Variations: Customize the filling with additions like bell peppers, corn, or zucchini.
- Meat Substitution: Swap out turkey with ground chicken, pork, or beef and adjust the cooking times accordingly.
- Cheese Choices: Try different cheeses like Pepper Jack for a kick, or use a Mexican blend.
- Leftovers: Repurpose leftover filling for tacos, burritos, or nacho toppings.
- Storage: Store cooled enchiladas in an airtight container and keep in the refrigerator for up to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Ground Turkey Enchiladas
Bust out your favorite skillet and baking dish because these enchiladas are about to be your din din! Here’s a brief step-by-step guide to easily get these flavorful rolls from your kitchen to your table.
- Preheat the oven: Set oven to 400˚F and grease a 13×9 baking dish.
- Sauté the aromatics: In a skillet with olive oil, cook the onions and garlic.
- Cook the turkey: Add the ground turkey, season it, and cook until browned.
- Add the mixins: Mix in the tomato paste, beans, chicken broth, and lime juice. Cook briefly.
- Assemble the enchiladas: Fill the flour tortillas with the turkey mixture, roll them up, and place them in the baking dish. Spread enchilada sauce over the top, then sprinkle cheese on top.
- Bake for 18 to 20 minutes or until bubbly.
- Serve: Remove the turkey enchiladas from the oven, let them cool briefly, garnish them with sour cream and green onions, and enjoy them with a side of lime wedges.
Storage
Once cooled, store the enchiladas in an airtight container. They will keep well in the refrigerator for up to 3 days or in the freezer for 2 to 3 months. Thaw before reheating. To reheat, simply microwave or bake in the oven until warmed throughout.
More Enchiladas Recipes
- These Overnight Breakfast Enchiladas
- Or these Crock Pot Chicken Quinoa Enchiladas
- Easy Chicken Enchiladas
- And even this lovely twist on Mediterranean Chicken Enchilada Casserole
Made these with homemade enchilada sauce and they were delicious!! Thanks for a great recipe!
That’s great! I’m very happy you enjoyed it! Thank YOU! 🙂
These was a big hit with my husband and grandson who is 13! I prepared the recipes exactly and honestly, I can’t thing of a thing I would change. It is so simple and delicious! My husband and I served sour cream over ours along with the green onions and it was the perfect addition although my grandson opted out of those two ingredients but he still loved them. I used the X-treme Wellness tortillas and they were not soggy at all!
I am very glad you enjoyed it! Thank YOU! 🙂
Finally made these and my entire family thought they were great! No soggy problems here all I did was cook until all of the liquid in the pot was absorbed… easy.
Delicious. Thanks for sharing.
Norma
That’s great! I’m very glad you enjoyed them! 🙂
We enjoyed these for dinner tonight!! Even though my hubby and son prefer ground beef neither complained and tore through them. I will definitely make again! So good!
I am very glad you and your family enjoyed it! Thank YOU! 🙂
Amazing!!! I’ll say I:
1. Cooked turkey separately
2. Used a slotted spoon to fill my tortillas to cut down on liquid which alleviated the soggy situation.
3. Enjoyed them with my husband and daughter. Then discussed adding to our staple recipes!! Everyone will find what works for them but your recipe is very encompassing to the healthier enchilada request. Thank you!
That’s wonderful! I am very happy you enjoyed it! Thank YOU! 🙂
My whole family loves these, including my picky kids! This is in our regular dinner rotation.
That’s great! I am very glad you enjoyed it! Thank YOU!:)
Can enchiladas be made in advance?
Sure. Follow the recipe directions down to the 15th step, then cover with aluminum foil and refrigerate. When ready to bake, pour remaining sauce over the enchiladas, top with cheeses, and bake at 400˚F for about 20 minutes, or until hot and bubbly.
Very easy and very flavorful.
These were so good! I did add more chicken broth like your update suggested and they were yummy. I did half with corn and half with flour tortillas. I think I did like the corn better since they weren’t as soggy. This will become a regular at our home!
UPDATE: I have made this recipe at least a dozen times and it is my go-to for my friends right after they have babies. Here are some optional adjustments I have tried:
1) Soggy tortillas fix: Use corn or 50/50 corn/flour tortillas. If you have time a quick pan sear on both sides before adding the filling makes them hold up beautifully.
2) Look up Julio’s Seasoning on Amazon (or get it in your H-E-B spice aisle if you live in Texas!) and generously season the filling and enchilada sauce with it. It is KILLER.
3) Sub Greek yogurt for sour cream
4) Someone else recommended adding extra chicken broth and reducing for additional flavor depth and HECK YES. It is a game changer. I add 2-3 cups sometimes depending on what I have in hand. It is never too much hah!
I love this recipe (and blog) dearly and cant recommend this dish enough!
I am planning on making this and will need to carb count for
a family member…Is the carb information for one or two enchiladas?
Thanks for the beautiful blog!
Hi!
Yes, the serving is 2 enchiladas. I hope you’ll enjoy! 🙂
So, the bad news is: I should have gone with my instincts and only cooked at 350 (could just be my oven), because they cooked REALLY fast and dried out a little. the GOOD news is: there was enough filling left over to make a second pan that I am freezing and will cook up on one of our busy nights and I’m really excited about that! I did use corn tortillas and would agree with adding more broth to enhance the flavor of the filling. Overall I am very happy I found this recipe! Thanks for sharing.
I made these with Mission Carb Balance flour tortillas and they were pretty soggy… is there a specific brand anyone has used that they recommend? Or should I go for corn instead?
All around delicious flavor and dish, it was a hit!