Easy Turkey Enchiladas are a delicious twist on the classic Mexican favorite, packed with ground turkey, melted cheese, and a flavorful enchilada sauce wrapped in soft tortillas. They’re comforting, filling, and just the right amount of spicy for a weekday dinner that feels special without taking too long to make.
I love making these when I want something hearty but still light, especially after a busy day. Using turkey keeps it a bit leaner, and the enchilada sauce brings in that tangy, slightly smoky flavor that everyone seems to enjoy. One tip I always follow is to add a little extra cheese on top for that perfect golden crust that’s so satisfying to bite into.
These enchiladas are perfect for a casual family meal or when friends come over for a cozy night in. I usually serve them with a side of fresh guacamole and some crisp tortilla chips to round out the meal. They reheat well, too, so leftovers are always a nice surprise throughout the week!
Key Ingredients & Substitutions
Ground turkey: A lean and tasty choice that keeps these enchiladas light. If you prefer, ground chicken or beef work great too. For a vegetarian twist, use cooked black beans or lentils.
Enchilada sauce: The star for flavor and moistness. Canned sauce is convenient, but making your own with tomato sauce, chili powder, and spices adds freshness. Mild, medium, or hot varieties let you control the spice level.
Cheese: Cheddar adds a nice sharpness and melts well. Mexican blend cheese is great if you want a mix of flavors and textures. For dairy-free, try vegan cheese shreds.
Tortillas: Flour tortillas are soft and perfect for rolling. Corn tortillas can be used but warm them gently and handle carefully to avoid breaks.
How Do You Make Sure the Enchiladas Stay Soft and Don’t Crack?
Soft, pliable tortillas are key to rolling enchiladas without cracks. Here’s how I do it every time:
- Warm the tortillas in the microwave wrapped in a damp paper towel for 20-30 seconds. This steams them slightly and makes them flexible.
- Don’t overfill the tortillas; a moderate amount of filling makes rolling easier and prevents bursting.
- Place the rolled enchiladas seam-side down in the pan to hold their shape during baking.
- Cover the bottom of the baking dish with sauce before arranging the enchiladas to keep the tortillas moist and soft.
These simple steps help the enchiladas hold together beautifully and have that perfect soft texture after baking.
Equipment You’ll Need
- Large skillet – perfect for cooking the turkey and sautéing onions evenly.
- 9×13 inch baking dish – roomy enough to hold all the rolled enchiladas for even baking.
- Wooden spoon or spatula – great for stirring the turkey mixture without scratching your skillet.
- Microwave-safe plate and damp towel – to warm tortillas so they’re soft and easy to roll.
- Grater – to shred cheese fresh for melting just right on top.
Flavor Variations & Add-Ins
- Swap ground turkey for shredded rotisserie chicken for a juicy, tender option.
- Mix black beans or corn into the filling for extra texture and fiber.
- Add diced green chilies or jalapeños to the turkey mix if you like more heat.
- Try topping with pepper jack cheese for a spicy kick instead of cheddar.
Easy Turkey Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
Other Ingredients:
- 1 10-oz can red enchilada sauce (or homemade enchilada sauce)
- 8–10 flour tortillas (6-inch size)
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- ¼ cup chopped fresh cilantro
- ½ cup sour cream (for topping)
- 1 avocado, diced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, for a total of roughly 35-40 minutes until your delicious enchiladas are ready to serve.
Step-by-Step Instructions:
1. Prepare the Turkey Filling:
Preheat your oven to 375°F (190°C). In a large skillet, cook the ground turkey over medium heat until it’s browned and cooked through, breaking it apart with a spatula as you stir. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion softens. Stir in the ground cumin, chili powder, salt, and black pepper, cooking for one more minute until fragrant. Then remove the skillet from heat.
2. Assemble the Enchiladas:
Pour about ½ cup of enchilada sauce into the bottom of a 9×13 inch baking dish to keep the tortillas moist. Warm the tortillas in the microwave for 20-30 seconds so they’re soft and easy to roll. Spread some shredded cheese over each tortilla, then spoon a generous amount of the turkey mixture down the center. Roll them up tightly and place seam-side down in the baking dish.
3. Bake and Garnish:
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the rest of the shredded cheese on top. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. When done, remove from the oven, let cool slightly, then spoon a line of sour cream along the center. Garnish with diced avocado and chopped cilantro. Serve warm and enjoy!
Can I Use Corn Tortillas Instead of Flour Tortillas?
Yes, you can! Just warm corn tortillas gently in a damp towel to make them pliable and less likely to crack when rolling.
Can I Make These Enchiladas Ahead of Time?
Absolutely! Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or in the microwave.
Can I Freeze These Enchiladas?
Yes! Freeze assembled enchiladas before baking, wrapped tightly with foil and plastic wrap. Thaw overnight in the fridge before baking as directed.
