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Ground turkey enchilada on plate with refried beans.

Easy Ground Turkey Enchiladas

Easy enchiladas made with ground turkey, two cheeses and red enchilada sauce.  Serve with some easy refried beans, recipe below in notes.
Course Main Course
Cuisine Mexican
Keyword ground meat enchiladas, turkey enchiladas
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 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
  • 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.


Calories: 312kcal | Carbohydrates: 7g | Protein: 28g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 863mg | Potassium: 242mg | Fiber: 1g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 2mg | Calcium: 412mg | Iron: 1mg