Enchiladas on a weeknight may seem like too much of a time commitment for busy cooks. Weeknight Turkey Enchiladas combines ground turkey and ready made enchilada sauce for a quick and delicious dinner everyone will love!
Ground turkey enchiladas are officially a thing in our home! We love this quick and easy dinner that tastes just as good (if not better) than enchiladas that require an hour of prep and then cooking time. Dinner is about 45 minutes away from being on your table with this recipe! Make a trip to the store early in the day to pick up the ingredients and while you’re at it, buy a bag of tortilla chips and salsa, or the ingredients to make Sheri’s Simple Salsa (which you can blend up while the enchiladas are cooking). Throw a green salad together and you’ve got a hearty dinner that will become your family favorite!
Ground turkey is the perfect filling for enchiladas when you’re in a hurry. It cooks up in just a few minutes and is lower in fat than ground beef. I’ve found ground turkey tastes best when cooked with spices and onions. This recipe involves cooking turkey with onions, green chiles, red pepper and a few seasonings. After the ground turkey is cooked, it’s just a matter of putting the enchiladas together and baking for a few minutes. I love the filling for this dish and also love to scoop up the excess filling and sauce and pile it onto tortilla chips with my dinner.
I know you’re going to love this dish for nights when you only have a little bit of time to pull dinner together. There are also casserole style instructions on the recipe if you don’t want to roll up the enchiladas! Oh, and as promised, more quick and easy recipes coming soon. Next up…slow cooker meals.
Weeknight Turkey Enchiladas
Ingredients
- 1 to 1 1/2 lb ground turkey
- 1 small onion, about 1 1/2 cups chopped
- 1 teaspoon coriander
- 1 teaspoon chili powder, optional
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 7 oz can green chiles
- 1 red pepper, chopped
- 1 bunch cilantro, divided
- 1-28 to 30 oz can red or green chili enchilada sauce
- 1 cup low fat sour cream, optional
- 8 flour tortillas, or 10 corn tortillas (yellow or white)
- 1 1/2 lb cheese, grated, Monterey Jack or Cheddar, reserve about 2 cups for topping the enchiladas
Instructions
- Spray a 9×13 pan with cooking oil and set aside. Pre heat the oven to 350 with the rack in the center of the oven.
- In a skillet over medium heat, cook turkey and chopped onion. Season the ground turkey and onion with coriander, chili powder, cumin , garlic salt and pepper. Cook for about 5 minutes or until onion is softened and turkey is no longer pink. Break up meat a bit while cooking.
- Add the green chiles and chopped red pepper. Continue to cook for an additional 1-2 minutes.
- Remove from heat.
- Add about 1 cup chopped cilantro, reserve the remaining cilantro for garnish after enchiladas are cooked or use in another recipe.
- Pour about 1 cup of the sauce into the bottom of the prepared pan.
- Mix 1 cup of low fat sour cream into the remaining enchilada sauce. You may also use the sauce without adding sour cream.
- Fill the enchiladas with the ground turkey mixture, top with cheese and roll up. Place in the pan, seam side down.
- Continue filing the tortillas until all of the filling is used. You may spread any leftover filing over the top of the enchiladas.
- Pour the remaining sauce over the enchiladas in pan and top with cheese.
- Bake uncovered for 30-35 minutes. Cheese should be melted and sauce bubbly.
- Let sit for 5-10 minutes before serving.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Karen Henderson
I am so happy I read in the LDS Newsletter that you were going on a mission. I love recipes and I subscribe to many cooking websites. I live in Bountiful. I have never heard of your website. I looked it up and I am now a subscriber. Good luck on your mission
Si Foster
Thank you so much, Karen! I hope you enjoyed the recipes, let me know if you try any of them out,
xo
Si
Natalie
This recipe is awesome! We have done it with both flour and corn tortillas and both are great. The seasoning on the meat is delicious. One of my family’s favorites.
Jennifer
These are so delicious! I put in shredded zucchini instead of the red pepper and they were a hit.
Si Foster
Jennifer,
Yum! I’m glad you enjoyed this recipe and so glad you were able to slip in some greens.
Enchiladas are one of my favorite meals – and i’ve got quite a few varieties! Check out some of my other enchilada recipes and let me know if you try any of them.
Thanks for reading ABK!
xo,
Si
Rachel
Where is that casserole dish from? It’s so pretty
abountifulkitchen
Rachel,
I believe this dish was from Sur La Table? or possibly TJ Maxx? I bought a few new dishes this summer and can’t remember where I purchased this one!