Ground Turkey Enchiladas
A mouthwatering combination of bold Mexican flavors, tender meat, and gooey melted cheese, all wrapped up in soft tortillas for a comforting and irresistible meal.
Servings: 8 enchiladas
Ingredients
- 2 tablespoons olive oil divided, plus more for brushing baking dish
- 8 10-inch flour tortillas
- 1 1/2 pounds lean ground turkey (see recipe note)
- 1 small white onion thinly sliced into rounds
- 2 large cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano ideally Mexican oregano
- 1/2 teaspoon fine sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1/4 teaspoon crushed red pepper flakes
- 2 cups red enchilada sauce store bought or homemade
- 8 ounces shredded Monterey Jack cheese divided
Optional Toppings
- avocado slices
- sliced green onions
- chopped fresh cilantro
- sour cream
Instructions
- Preheat oven to 375 °F (191 °C).
- Warm a large non-stick skillet over medium heat. Add 2 teaspoons of oil, swirling to coat the pan. Place a tortilla in the skillet and fry for 10-15 seconds on each side until it turns lightly brown; transfer to a plate. Repeat with the rest of the tortillas, adding more oil as necessary; set aside.
- Add remaining tablespoon of oil to same skillet over medium heat; add onion and cook and stir until beginning to soften, 1 to 2 minutes. Add garlic; cook and stir until fragrant about 30 seconds. Add ground turkey; breaking up with a wooden spoon and add chili powder, cumin, oregano, salt, pepper and red pepper flakes. Cook and stir until turkey is browned on all sides and cooked through; let simmer until liquid evaporates. Taste and adjust seasoning as needed; remove from heat.
- Brush bottom and edges of a 9 x 13-inch baking dish with olive oil. Pour 1/2 cup of enchilada sauce into dish and spread into an even layer.
- Spoon a ~1/2 cup of turkey mixture down the center of one tortilla and sprinkle evenly with about 3 tablespoons of shredded cheese; roll up, and place seam-side down in the baking dish. Repeat process with the remaining tortillas.
- Spread remaining 1 1/2 cups of enchilada sauce evenly over the enchiladas. Sprinkle remaining cheese over the top. Bake enchiladas uncovered for 20 to 25 minutes, until they are hot all the way through and the cheese has melted. Serve hot with optional toppings as desired.
Notes
- I recommend using lean ground turkey, not ground turkey breast which is so too dry for this dish.
- Recipe makes about 4 cups of ground turkey filling.
Nutrition
Calories: 480kcal | Carbohydrates: 42g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1413mg | Potassium: 410mg | Fiber: 4g | Sugar: 7g | Vitamin A: 964IU | Vitamin C: 2mg | Calcium: 330mg | Iron: 4mg
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