These Ground Turkey Enchiladas are a staple in our dinner rotation. They're packed with veggies, baked in a zesty red sauce, and topped with plenty of melted cheese. They're cozy, flavorful, and come together easily for a weeknight dinner the whole family will love.
Made with simple, everyday ingredients like seasoned ground turkey, bell peppers, and zucchini, these enchiladas are packed flavor without feeling heavy. They reheat beautifully and taste just as good the next day.
If you're craving more enchilada inspiration, try my Chicken Enchilada Dip or Green Chicken Enchiladas next!
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Key Ingredients
- Veggies. Bell peppers and zucchini add color and flavor. Swap in corn or poblano peppers if you'd like.
- Ground turkey. Use ground chicken or beef if you prefer.
- Enchilada sauce. I personally love Whole Foods' 365 brand red enchilada sauce for the flavor and the price, but use your favorite brand or make a homemade sauce.
- Tortillas. Use soft flour tortillas or a corn & wheat combo. I don't recommend corn tortillas as they tend to crack when rolled.
See the recipe card below for quantities and remaining ingredients.
Instructions
Step 1
Cook the veggies in a skillet for a few minutes over medium heat.
Step 2
Add in the turkey and brown while crumbling for a few minutes. Add the spices and ½ cup of enchilada sauce.
Step 3
At the bottom of the baking dish, pour about ¼ cup of enchilada sauce, then roll the turkey enchilada filling into each tortilla.
Step 4
Place the tortillas into the baking dish seam-side down
Step 5
Pour remaining enchilada sauce over the top along with shredded Mexican cheese. Bake until the cheese is bubbly.
Sarah's Top Tips
- Don't use corn tortillas as they can easily tear when rolling. I recommend flour or a corn and flour mixture.
- Heat tortillas in the microwave for about 30 seconds or on a lightly oiled skillet to make them more pliable.
- Don't overfill the tortillas, or it will be difficult to roll them.
- Let the enchiladas cool for a few minutes before serving.
Serving Suggestions
Serve your enchiladas with a dollop of sour cream or Greek yogurt, sliced avocado, fresh cilantro, or a squeeze of lime juice.
Pair with black bean avocado dip, or a simple green salad.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or in the microwave for about 2 minutes.
Make-ahead & freezing: Assemble the enchiladas, cover tightly with a layer of plastic wrap and then aluminum foil, and freeze for up to 3-4 months. Thaw overnight in the refrigerator before baking as directed. For best results, use a disposable or metal baking pan instead of a ceramic one when freezing.
More Ground Turkey Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
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Ground Turkey Enchiladas
See the full post for extra tips and photos
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.1 tablespoon olive oil, 1 red onion, 2 bell peppers, 1 small zucchini, 1 pound ground turkey
- Stir in garlic, salt, black pepper, chili powder, paprika, cayenne, oregano and turmeric.3 cloves garlic, ½ teaspoon salt, black pepper, 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon oregano, ½ teaspoon turmeric
- Pour in ½ cup of the enchilada sauce and stir everything to combine. Turn off the heat.1 (15 ounce) jar or can of enchilada sauce
- 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.8 (8 inch) tortillas, ½ cup shredded cheddar or Mexican cheese
- Bake in the oven on the middle rack for 15-20 minutes until the cheese is bubbly.
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Sarah's Tips
- Don't use corn tortillas as they can easily rip when rolling. I recommend flour or a corn and flour mixture.
- Heat tortillas in the microwave for about 30 seconds or on a lightly oiled skillet to make them more pliable.
- Don't overfill the tortillas or it will be difficult to roll them.
trish hart says
The ground turkey enchiladas were amazing. I had to make a few revisions since it was a last minute dinner. I did not have peppers or zucchini, so I added black beans and corn. Big hit with the family.
Lilly L says
This has become one of our go-to dinners! So good and always have leftovers for lunch the next day.
Dawn says
When I reviewed this on Yumly, it wouldn’t let me hit the 5th star, but it’s definitely a 5 STAR recipe. I doubled it cause we have 3 young adult kids and it made a lot!!! Everyone enjoyed them! I used gluten free sauce (no one knew) and a mini chopper to chop the veggies. Poured an entire bag of cheese on each tray ( 4 Mexican cheese type) Recommend it! Doubling made 2 trays.
Thanks Sarah!
Sarah Holt says
Hi Dawn,
Thank you so much for this lovely review! We absolutely love it here also, I may make it too much🙂
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!