Name: Ground Turkey Enchiladas: Lighter But Just as Delicious
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 2 tbsp flour; 2 tbsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp oregano; 2 cups broth; 1 (8 oz) can tomato sauce; Salt to taste; 1 tbsp olive oil; 1 lb ground turkey; 1 onion, diced; 2 garlic cloves, minced; 1 tsp cumin; 1 tsp chili powder; ½ tsp smoked paprika; 1 (4 oz) can green chiles; 8 tortillas; 2 cups shredded cheese; Cilantro, avocado, lime

Forget dry, boring turkey—these enchiladas are packed with flavor, saucy, and satisfying. With a rich red sauce, melty cheese, and lean protein, they’re a crowd-pleaser that won’t weigh you down. Perfect for weeknights when you want something comforting but not heavy.

Why This Recipe Works

Lean but Flavorful: Ground turkey stays juicy when cooked with onions, garlic, and spices.
Homemade Enchilada Sauce: Easy to make and tastes infinitely better than canned.
Perfect Texture: Soft tortillas wrapped around a hearty filling without getting soggy.
Meal Prep Friendly: Assemble ahead and bake when ready—great for leftovers too.
Customizable Heat: Adjust the spice level with mild or hot chili powder.

Ingredients

For the Enchilada Sauce:

2 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
2 cups chicken or vegetable broth
1 (8 oz) can tomato sauce
Salt to taste

For the Filling:

1 tbsp olive oil
1 lb ground turkey (93% lean)
1 small onion, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper to taste
1 (4 oz) can diced green chiles

For Assembly:

8 corn or flour tortillas (6-inch)
2 cups shredded Mexican cheese blend
¼ cup chopped fresh cilantro
1 avocado, sliced (for serving)
Lime wedges (for serving)

Equipment Needed

Medium saucepan
Large skillet
9×13-inch baking dish
Mixing bowls
Whisk
Tongs

Instructions

Step 1: Make the Enchilada Sauce

Heat 2 tbsp olive oil in a saucepan over medium heat. Whisk in flour and spices (chili powder, cumin, garlic powder, onion powder, oregano) and cook for 1 minute until fragrant. Slowly pour in broth and tomato sauce, whisking constantly to prevent lumps. Simmer for 5-7 minutes until slightly thickened. Season with salt. *Tip: Want extra depth? Add 1 tbsp cocoa powder for a mole-like richness.*

Step 2: Cook the Turkey Filling

In a large skillet, heat 1 tbsp olive oil over medium-high. Add onion and garlic, sautéing for 3 minutes until soft. Add ground turkey, breaking it up with a spoon. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook until turkey is no longer pink, about 5-6 minutes. Mix in diced green chiles and ½ cup enchilada sauce. Tip: For extra moisture, add 2 tbsp broth if the mixture seems dry.

Step 3: Warm the Tortillas

Preheat oven to 375°F. Lightly coat tortillas with cooking spray or wrap in a damp paper towel and microwave for 20 seconds to soften. This prevents cracking when rolling.

Step 4: Assemble the Enchiladas

Spread ½ cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with ¼ cup turkey filling and 2 tbsp cheese, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with remaining cheese. Tip: For extra crispiness, leave the edges of the tortillas exposed.

Step 5: Bake and Serve

Bake uncovered for 20-25 minutes until bubbly and cheese is melted. Let rest 5 minutes, then garnish with cilantro, avocado, and lime wedges.

Tips and Tricks

Turkey Hack: Use 85% lean turkey for extra juiciness, or add 1 tbsp olive oil to leaner meat.
Sauce Shortcut: Swap homemade sauce for 2 cups store-bought red enchilada sauce if pressed for time.
Freezer-Friendly: Assemble unbaked enchiladas, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 10-15 extra minutes.
Crispy Top: Broil for 2-3 minutes at the end for a golden cheese crust.
Tortilla Tip: Corn tortillas hold up better to sauce, but flour tortillas are easier to roll.
Extra Veggies: Stir in 1 cup spinach or roasted zucchini to the filling for added nutrition.

Recipe Variations

Cheesy Chicken Version: Swap turkey for shredded rotisserie chicken and add extra cheese.
Black Bean & Sweet Potato: Use 1 cup mashed sweet potato and 1 cup black beans instead of turkey.
Green Chile Enchiladas: Replace red sauce with green enchilada sauce and add Monterey Jack cheese.
Breakfast Enchiladas: Fill with scrambled eggs, turkey sausage, and top with ranchero sauce.
Low-Carb Option: Use sliced zucchini or eggplant instead of tortillas.

Frequently Asked Questions

Q: Can I use ground beef instead?
A: Absolutely! Swap turkey for ground beef, draining excess fat after browning. The cooking time remains the same.

Q: How do I prevent soggy enchiladas?
A: Don’t oversauce—just a thin layer on the bottom and a light coating on top. Also, lightly frying tortillas first helps.

Q: Can I make these ahead?
A: Yes! Assemble up to 24 hours ahead, cover, and refrigerate. Bake as directed, adding 5-10 extra minutes if cold.

Q: What’s the best cheese for enchiladas?
A: A blend of Monterey Jack and cheddar melts perfectly, but Oaxaca cheese adds authentic stretchiness.

Summary

These ground turkey enchiladas are saucy, cheesy, and packed with flavor—without the guilt. Easy to customize and perfect for feeding a crowd.