Easy Ground Turkey Enchiladas
Servings: 20 enchiladas
Calories: 77kcal
These easy ground turkey enchiladas are stuffed with ground turkey, cheese, peppers, onions and diced tomatoes then covered in enchilada sauce with more cheese for extra cheesy goodness.
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Ingredients
- 1 pound ground turkey
- 1 cup frozen chopped peppers and onion blend
- 1 1/2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 (10 ounce) can chopped or diced tomatoes, drained (I used Rotel green chilis which will make it spicier, if you don't want it hot, use regular diced tomatoes)
- 2 (10 ounce) cans red enchilada sauce (use the type you like according to how spicy you want it)
- 20 6-7 inch corn tortillas (can use flour if you prefer that)
- 2-3 cups fiesta or Mexican blend shredded cheese
- Toppings: Sour cream, extra cheese, black olives, jalapenos, green onions, cilantro, avocado, onions, etc.
Instructions
- Preheat the oven to 375 degrees F.
- In a large skillet, cook the ground turkey with the frozen chopped peppers and onions plus the minced garlic on medium-high heat until the turkey is no longer pink. Drain.
- Turn the heat on low and add the spices and cook for about two minutes.
- Add the chopped or diced canned tomatoes, stir well and heat through. Remove the pan from the heat source. Taste test and add salt and pepper or more spices if needed.
- Spread about 1/4 - 1/2 a cup of the enchilada sauce on the bottom of at least a 13x9 inch baking dish. If you have a larger casserole baking dish, use it as this recipe will make a lot of enchiladas.
- To keep the corn tortillas from cracking while rolling them up, either heat them in the microwave for about 15 seconds to soften them or dip them in the enchilada sauce before filling them. Dipping them works better.
- Fill tortillas with the turkey mixture, sprinkle with cheese, then roll up and place into the baking dish. Make sure to fill the dish tightly. If using a 13x9 inch dish, you will probably have extra filling left over, so you can keep filling enchiladas and put them in another dish or save the filling for later.
- Once the dish is filled with the rolled tortillas, cover everything with the remaining enchilada sauce. Note that the more enchilada sauce you use, the spicier it may become.
- Sprinkle everything with cheese and bake for approximately 15-20 minutes until all the cheese is melted. Top enchiladas with desired toppings.
Notes
How to Store: Leftovers can be stored covered in the refrigerator for several days.
How to Serve: Serve these enchiladas warm. If cold, heat in the microwave.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
Nutritional values are an estimate.
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Nutrition
Calories: 77kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 110mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 0.5mg