Ground Turkey Enchiladas Recipe

This enchilada recipe is my go-to comfort food because it’s packed with bold flavors from spices like cumin and smoked paprika, giving each bite a delicious kick. Plus, the combination of cheesy goodness and customizable toppings makes it a total crowd-pleaser at any gathering!

Hearty meals are what I excel at, and these Ground Turkey Enchiladas are comfort food, plain and simple. Lean ground turkey is rich in protein and low in fat, while a can of black beans mixed in provides enough fiber to satisfy even the pickiest eaters.

The smoky depth from smoked paprika and the warmth of cumin take the flavors up a notch, while a generous topping of cheddar and Monterey Jack gooey-ifies the whole thing.

Ingredients

• Ground turkey: Lean protein source, lower in fat, keeps dish light.
• Black beans: Rich in fiber and protein, adds creamy texture.
• Corn kernels: Sweetness and crunch, boosts vitamin content.
• Enchilada sauce: Adds robust, spicy flavor, ties ingredients together.
• Cheddar and Monterey Jack cheese: Creamy texture, rich depth, savory balance.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups red enchilada sauce, divided
• 8-10 corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Optional toppings: sour cream, sliced avocado, diced tomatoes, chopped green onions

Instructions

1. Set your oven to 375°F (190°C). Get a baking dish that measures 9×13 inches and grease it lightly. After that, you can set the dish aside.

2. In a big frying pan, over a medium flame, heat the olive oil. When the oil is hot, add 1 medium onion that has been diced. Sauté for 3 or 4 minutes, or until the onion starts to soften and turn translucent.

3. To the skillet, add the minced garlic and cook for one more minute until it becomes fragrant.

4. In the skillet, add the ground turkey and break it apart with a spoon. Brown it and cook it through, about 5 to 7 minutes.

5. In a bowl, mix together the ground cumin, smoked paprika, chili powder, salt, and black pepper. Add to the skillet. Stir well to combine, ensuring the turkey is evenly coated with the spice mixture. Cook for 1 minute, then move on to the next step.

6. Include the black beans and corn in the skillet and stir to combine. Pour in 1/2 cup of the enchilada sauce and mix well.

7. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.

8. Make the corn tortillas warm and soft in the microwave. Spoon into each 1/4 cup of mixture made from turkey, and then roll the tortilla around the filling to form a little log. Put the seam side down in the baking dish. Repeat until all the turkey filling has been used or all the tortillas have been filled.

9. Distribute the rest of the enchilada sauce over the stuffed tortillas in the pan. On top of that, spread the shredded cheddar and Monterey Jack cheeses so they cover the sauce and the tortillas beneath.

10. Preheat the oven to 350 degrees. Lightly grease an 8 x 8 glass dish. Prepare an assembly line of the ingredients: tortilla chips, cheese, and cilantro. Place half of the chips in the bottom of the dish. Layer with half of the cheese and half of the cilantro. Repeat. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with more chopped cilantro and serve with your choice of toppings like sour cream, sliced avocado, or the innards of a fresh tomato.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Frying pan or skillet
4. Stove or cooktop
5. Microwave
6. Mixing bowl
7. Spoon (for mixing and breaking up turkey)
8. Knife (for dicing onions and mincing garlic)
9. Cutting board
10. Measuring spoons
11. Can opener (if using canned beans and corn)
12. Spatula (for sautéing and transferring)
13. Grater (if shredding cheese from a block)
14. 8×8 inch baking dish (for alternate assembly)
15. Oven mitts or pot holders (for handling hot dishes)

FAQ

• Can I use flour tortillas instead of corn tortillas?You can use flour tortillas if you prefer. However, corn tortillas are traditional and add an authentic taste to the dish.
• Can I make this recipe ahead of time?Definitely! You can put together the enchiladas and store them in the fridge a day before they are needed. Just make sure to cover them well so they don’t dry out, and either bake them directly from the fridge or give them a little time to come closer to room temperature before sticking them in the oven.
• Is there a vegetarian option for this recipe?Of course! Just swap out the ground turkey for more black beans or another protein, like tofu or tempeh, for a vegetarian version.
• How can I make these enchiladas spicier?Include diced jalapeños, amp up the chili powder, or try a dash of cayenne to the filling.
• What side dishes pair well with enchiladas?Typical accompaniments are Mexican rice, refried beans, or a simple salad dressed with lime.
• Can I freeze these enchiladas?Assemble the enchiladas without baking them, wrapping them tightly in foil. You can freeze them for as long as 3 months. When you’re ready to eat them, thaw them in the fridge and bake as normal.

  Really, you could do this with any kind of enchilada, but I strongly encourage you to try it with the butternut squash version. The filling is creamy and comforting, and the slightly sweet butternut squash is the perfect contrast to the spicy, garlicky sauce.

  Indeed, it’s similar to a sauce in a dish I made quite recently: enchiladas with top-notes of butternut squash.

• How long do leftovers last?Keep uneaten food in a closed container in the fridge, and it should be safe to eat for up to 3 days. Store uneaten food in the fridge, and it should be safe to eat for a maximum of 3 days. If you know you won’t eat the food within 3 days, heat it to a safe temperature and then store leftovers in an airtight container in the fridge or freezer. In a closed container, uneaten food can stay for a maximum of 3 days. If you know you won’t eat the food in that time, reheat it and store it safely.

Substitutions and Variations

1 tablespoon olive oil – substitute with canola oil or vegetable oil.
1 teaspoon ground cumin; substitute: 1 teaspoon taco seasoning
1/2 teaspoon chili powder—substituted with 1/2 teaspoon cayenne pepper (for a spicier option)
1 can (15 ounces) black beans, drained and rinsed; can be substituted with pinto beans or kidney beans.
1 cup shredded cheddar cheese – substitute with shredded Colby Jack cheese

Pro Tips

1. Warm Tortillas Properly To prevent corn tortillas from cracking when rolled, wrap them in a damp paper towel and microwave for about 30 seconds or until they are pliable. This will make rolling easier and prevent them from breaking.

2. Customize the Spice Level If you prefer spicier enchiladas, consider adding a dash of cayenne pepper or using a hotter chili powder. For a milder flavor, you can reduce the chili powder or omit it entirely.

3. Use Fresh Cheese for Melting Grate your own cheese from a block rather than using pre-shredded cheese. Freshly grated cheese melts more smoothly and evenly, improving the texture of your enchiladas.

4. Even Sauce Distribution To ensure the enchiladas are moist and flavorful, make sure to cover them completely with the enchilada sauce. This not only adds flavor but also helps keep the tortillas from drying out during baking.

5. Rest Before Serving Allow the enchiladas to rest for about 5 minutes after baking. This helps the filling set slightly and makes serving easier, as the enchiladas will hold their shape better.