Spice up your weeknight dinner routine with these irresistible Ground Turkey Enchiladas made with soft flour tortillas. This recipe combines seasoned ground turkey with gooey melted cheese wrapped in a tortilla and smothered in a savory red enchiladas sauce.
This recipe was inspired by my Turkey Enchilada Casserole, which is made with corn tortillas.
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Ingredients
To create this easy enchilada recipe, you'll need a handful of simple ingredients that you may already have on hand. We start with:
- Ground turkey (85% fat, 15% lean)
- Spice blend
- Tomato paste
- Chicken broth
- Enchilada sauce
- Melty cheese
- Flour tortillas
Ingredient Notes
For these weeknight enchiladas, I recommend using ground turkey that's 85% lean and 15% fat. This ratio has the perfect balance of flavor and is tastier than the 93% lean, 7% fat or the 99% lean, 1% fat option.
See recipe card for quantities.
How to Make Ground Turkey Enchiladas
Let's dive into the simple steps to making these flour tortilla enchiladas. I'll guide you through each step from simmering the ground turkey to smothering each enchilada in the velvety red sauce.
- Brown the ground turkey, season generously and simmer
- Bring the red enchilada sauce to a slight simmer in a separate saucepan
- Add a layer of sauce to the bottom of the casserole dish
- Spoon a portion of the seasoned ground turkey into each flour tortilla, then roll them up gently and place them seam-side down in the casserole dish.
- Spoon a generous amount of enchilada sauce over each rolled tortilla
- Sprinkle shredded cheese over the top of the sauced enchiladas
- Bake to perfection
- Allow it to cool then garnish with sliced green onion or jalapenos, or cilantro.
Refer to the recipe card below for detailed instructions.
Substitutions
If you're looking to switch things up, here are a few alternatives:
- Ground chicken, shredded chicken, or beef make a great options if you're not into ground turkey.
- Corn tortillas can replace flour tortillas for a more traditional touch.
- Green enchilada sauce can replace red for a more vibrant taste.
Variations
For more versatility, top your enchiladas with guacamole, sour cream, or fresh cilantro.
You can also increase the level of heat by adding sliced jalapeños or red pepper flakes to the seasoned meat.
Equipment
For this recipe, I used a casserole dish, but a cast iron skillet or other oven safe-skillet or a small baking sheet will work as well.
Storage and Reheat
Store
Store leftovers in either a long airtight container with a tight-fitting lid. You will need to use a spatula to gently lift the enchiladas from the casserole dish without them falling apart and placing them into the container. Or, securely wrap the casserole dish with plastic wrap. Then, store in the fridge for up to 3 days.
Reheat
To reheat, remove the enchiladas from the fridge. Then, preheat the oven to 375 degrees. When the oven has set, place them into the oven until they are warm throughout.
Cree's Tips
- Briefly warm the flour tortillas in a skillet if they're NOT already pliable to make it easier to roll without tearing. This should only take a few seconds on both side.
- Usually, I would suggest NOT draining the fat while cooking ground turkey meat because it's already lean and needs as much flavor and moisture as possible. However, for this recipe, I suggest training off the fat but DO NOT discard just set it aside. We will use some of it later in the recipe.
- Ensure each tortilla is generously coated with enchilada sauce to prevent dryness.
- Top with fresh ingredients like cilantro, diced green onions, black olives or a squeeze of lime juice for a burst of freshness.
FAQ's
It's best to use a melty cheese like mozzarella, cheddar, colby, or a combination of all 3. For the best taste and presentation. Either of these cheeses will give you the most glorious cheese pulls.
From my experience, enchiladas can be cooked uncovered since they don't require extended baking times and are less prone to drying out or becoming hard unlike thicker, layered dishes which may require longer baking times.
Yes, you can prepare these enchiladas ahead of time. Cook the ground turkey as directed, shred the cheese, and assemble the enchiladas by filling and rolling the tortillas. Layer the bottom of a baking dish with enchilada sauce, then cover the dish tightly with plastic wrap and refrigerate. When you're ready to bake, spoon more enchilada sauce over the top, sprinkle with shredded cheese, and bake according to the recipe instructions.
Other Ground Turkey Recipes
Looking for other recipes like this? Try these:
Pairing
For a complete dinner experience, you can also pair with:
📖 Recipe
Ground Turkey Enchiladas with Flour Tortillas
Ground Turkey Enchiladas with Flour TortillasEquipment
- 1 Skillet or cast iron skillet
- 1 large spoon
- 1 Whisk
- 1 Box grater
- 1 can opener
- 1 measuring cup
Ingredients
- 2 lbs ground turkey (85% lean, 15% fat)
- ½ tablespoon kosher salt
- ½ TBSP garlic powder
- ½ tablespoon onion powder
- ½ tablespoon chili (PLUS 1 tsp)
- ½ teaspoon black pepper
- 3 tablespoon tomato paste
- 1 cup chicken broth (low sodium)
- 28 oz enchilada sauce (red or green sauce)
- 8 flour tortillas (or corn tortillas or tortillas that blended with both flour and corn.)
- 1-¾ cup mozzarella cheese (or any combination of melty cheeses. Do not use prepackaged shredded cheese. It's better if you grate the cheese yourself.)
Instructions
- Preheat your oven to 400°F
- In a large skillet over medium heat, add the avocado oil. When the oil is hot, add the ground turkey and cook until it's brown and has cooked through, about 6-8 minutes. Drain the fat into a clean cup or bowl. Set aside.
- Add garlic powder, onion powder, chili powder, black pepper, and kosher salt to the cooked turkey. Stir to combine. Then, scoop the cooked ground turkey onto a clean plate. Set aside.
- To the same skillet, add the tomato paste and allow it to cook for 30 to 45 seconds while gently moving it around the skillet. Pour in the chicken broth, reduce heat and allow it to come to a gentle simmer. Then, add the cooked turkey back to the skillet and stir until combined. Continue to simmer for 5 to 7 minutes to let the sauce thicken slightly.
- Spread ½ cup of enchilada sauce evenly over the bottom of a baking or casserole dish.
- Lay out a flour tortilla and spoon a portion of the seasoned ground turkey mixture down the center. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and turkey mixture.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas rest for a few minutes before serving. Enjoy with your favorite toppings like guacamole, sour cream, fresh cilantro, or sliced green onions (the green part).
Notes
- I used taco-sized flour tortillas; however, if you use smaller ones, you'll be able to make twice as many.
- Briefly warm the flour tortillas in a skillet if they're NOT already pliable to make it easier to roll without tearing. This should only take a few seconds on both side.
- Usually, I would suggest NOT draining the fat while cooking ground turkey meat because it's already lean and needs as much flavor and moisture as possible. However, for this recipe, I suggest training off the fat but DO NOT discard just set it aside. We will use some of it later in the recipe.
- Ensure each tortilla is generously coated with enchilada sauce to prevent dryness.
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- Top with fresh ingredients like cilantro, diced green onions, black olives or a squeeze of lime juice for a burst of freshness.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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