Healthy Turkey Enchiladas are full of veggies and are the perfect family meal. Make them for dinner tonight or as meal prep for the week!
Enchiladas are a great way to get dinner on the table especially if you're cooking for a group. These enchiladas are made with simple ingredients but are full of flavor that will keep you coming back to this recipe.
If you're looking for meal prep recipes, this one is perfect! It's easy to make and will get you through the week.
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Ingredients
This recipe uses ground turkey, veggies and spices you will typically find in dishes such as chili and tacos. A few ingredient notes:
- Red & yellow bell peppers- you can also use green or orange peppers, whatever you have on hand or prefer.
- Zucchini- we're using zucchini in these turkey enchiladas to add some more veggies to the recipe.
- Ground turkey- turkey can be replaced with ground beef or ground chicken.
- Enchilada sauce- I personally love Whole Foods' 365 brand red enchilada sauce because of the real food ingredients. You can use your favorite brand or make a homemade enchilada sauce.
- Tortillas- I used Siete Cassava flour tortillas.
Equipment Needed
What you'll need to make these healthy turkey enchiladas:
- Cutting board and knife
- Large sauté pan
- Measuring cups and spoons needed: 1 teaspoon, ½ teaspoon, ½ cup and 1 cup.
- Mixing utensil
- 9x13 inch casserole or baking dish
Instructions
Prep and cook the veggies. Begin by dicing the onion, peppers and zucchini to prep the dish. Cook the onions, bell peppers and zucchini in a skillet for about 5 minutes. Add the ground turkey to the pan and brown.
Add the spices and sauce. Stir in minced garlic, salt, black pepper, chili powder, paprika, cayenne, oregano and turmeric then pour in the enchilada sauce.
Assemble the tortillas. Roll the turkey mixture in the tortilla. Place each tortilla into the baking dish seam side down. Top with more enchilada sauce and cheese.
Cover and bake. Cover the dish with aluminum foil and bake in the oven.
FAQs
Place a ⅓ cup of the ground turkey and vegetable mixture onto one side of each tortilla. Roll up the tortilla and place them seam side down into the casserole dish.
The tortillas need to be heated before rolling with the turkey mixture. Heat about ½ teaspoon of oil in a skillet and heat each tortilla on both sides for about 30 seconds, until slightly browned.
I used Siete cassava flour tortillas, but flour tortillas, whole wheat tortillas and corn & flour combo tortillas also will work for this recipe.
These enchiladas can be pre-made and frozen. Make sure to cover the dish with a layer of plastic wrap and then a layer of aluminum foil. Freeze for 3-4 months. The enchiladas also stay good in the fridge for 3-5 days if properly covered.
How to customize
This dish is easy to customize to your liking. I encourage you to make this dish your own.
Make it vegan. Leave out the ground turkey and the cheese. Use a plant-based ground meat alternative or black beans. Top the enchiladas with vegan cheese when serving.
Make it vegetarian. For a vegetarian dish, skip the turkey and replace it with beans or a plant-based alternative.
Add your favorite veggies. Feel free to add your favorite veggies such as tomatoes, corn or spinach.
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Recipe
Healthy Turkey Enchiladas
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 red onion diced
- 2 bell peppers diced
- 1 small zucchini diced
- 3 cloves garlic minced
- ½ teaspoon salt
- black pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon turmeric
- 1 (15 ounce) jar or can of enchilada sauce
- 8 (8 inch) tortillas warmed
- ½ cup shredded cheddar or Mexican cheese
Instructions
- Preheat oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Sauté the onions, bell peppers and zucchini, about 5 minutes. Add the ground turkey to the pan and brown, while crumbling for about 6-8 minutes.
- Stir in garlic, salt, black pepper, chili powder, paprika, cayenne, oregano and turmeric. Pour in ½ cup of the enchilada sauce and stir everything to combine. Turn off the heat.
- Spread ½ cup of the enchilada sauce on the bottom of a 9x13 casserole or baking dish.
- Put ⅓ cup of the turkey mixture onto one side of each tortilla and roll it. Place each tortilla in the baking dish seam side down. Top the tortillas with another ½ cup of the sauce and shredded cheese.
- Cover with aluminum foil and bake in the oven on the middle rack for 15 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kristin Richardson says
I loved this recipe! I adore enchiladas, but always looking for a healthy and flavorful approach. These came out saucy, crispy in all the right places, and my favorite feature is the re-heatability. These made a great dinner and then an even better lunch the next day. I plan to make these again, double batch, one for the freezer and one for same day.
Sarah Holt says
So happy you enjoyed them Kristin, they are perfect for leftovers!