Easy Ground Turkey Enchiladas

4.88 from 25 votes

Easy enchiladas made with ground turkey, two cheeses and red enchilada sauce. Serve with some easy refried beans, recipe below in notes.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 312kcal

1 tablespoon olive oil
1 pound ground turkey
½ onion, finely chopped
2 cloves garlic, finely chopped
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
1¾ cups enchilada sauce or about 1 cup of homemade enchilada sauce
Kosher salt and fresh cracked black pepper
8 (8-inch) flour tortillas
3 cups shredded Mexican blend cheese, or colby or Monterey Jack
1 cup crumbled queso fresco (fresh Mexican cheese)
Optional: sliced green onions, chopped fresh cilantro and sour cream for serving.

Preheat oven to 375º.
In large skillet, heat olive oil until shimmering. Pat turkey dry and add to pan, do not move, brown for about 6 minutes. Flip, brown other side for about 5 or 6 minutes. Add onion, garlic and spices and start breaking up turkey meat with a wooden spoon. Continue until no longer pink and onion has softened.
Add ¼ cup enchilada sauce to pan, stir to combine and season with salt and pepper. Cook 1 to 2 more minutes then remove from heat and set aside.
Spread ½ cup enchilada sauce in bottom of 9" by 13" baking dish. Place ⅛ of the turkey mixture on each flour tortilla, top with ¼ cup shredded cheese and tightly roll up. Place rolled enchiladas, seam side down, in baking dish.
Top with remaining 1 cup enchilada sauce, evenly top with remaining shredded cheese and then the crumbled queso fresco.
Bake for 20 minutes until hot and bubbly. If desired, garnish with green onions and cilantro and serve with more enchilada sauce and sour cream. Enjoy!

Use a mix of light and dark ground turkey, white only will be too dry and flavorless.
You can use corn tortillas if you prefer, and a different size. Just fill as many as will use all the turkey filling.
I eyeball and score the turkey mixture into 8 portions in the pan to help evenly divide the filling.
The fresh cheese on top won't really melt, that's okay and the way it should be.
If you make the homemade enchilada sauce, use ¼ cup in the turkey mixture and spread the remaining ¾ cup over the top of the enchiladas. One cup of homemade sauce is enough.