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Weeknight Turkey Enchiladas

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Si Foster, A Bountiful Kitchen


  • 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


  1. Spray a 9x13 pan with cooking oil and set aside. Pre heat the oven to 350 with the rack in the center of the oven.
  2. 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.
  3. Add the green chiles and chopped red pepper. Continue to cook for an additional 1-2 minutes.
  4. Remove from heat.
  5. Add about 1 cup chopped cilantro, reserve the remaining cilantro for garnish after enchiladas are cooked or use in another recipe.
  6. Pour about 1 cup of the sauce into the bottom of the prepared pan.
  7. Mix 1 cup of low fat sour cream into the remaining enchilada sauce. You may also use the sauce without adding sour cream.
  8. Fill the enchiladas with the ground turkey mixture, top with cheese and roll up. Place in the pan, seam side down.
  9. Continue filing the tortillas until all of the filling is used. You may spread any leftover filing over the top of the enchiladas.
  10. Pour the remaining sauce over the enchiladas in pan and top with cheese.
  11. Bake uncovered for 30-35 minutes. Cheese should be melted and sauce bubbly.
  12. Let sit for 5-10 minutes before serving.

Recipe Notes

-You may use either corn or flour tortillas. When using flour tortillas, I use standard size tortillas (not burrito size) and I look for tortillas that are not the thick variety. I like the look of yellow instead of white corn tortillas, and most of the time prefer corn tortillas in this recipe. The cron tortillas will tear a bit if not softened first. I have found heating the tortillas in a damp paper towel in the microwave for a minute softens the tortillas a bit, but is not worth the extra step and time since the tortillas are eventually covered in cheese and sauce. -If using corn tortillas, lay the rolled and filled tortillas in two rows of 5. For flour tortillas, lay the tortillas in one long row of 8. -This recipe works well with either red or green enchilada sauce. I look for a brand that does not include MSG. Look for the word "enchilada" sauce and not just red chile sauce or green sauce. -The addition of sour cream will make the sauce not quite as vibrant, but will also add a creamier texture to the sauce. It will also cut some of the spiciness of the red enchilada sauce. I am not a big fan of spicy foods. the recipe as written with 1 teaspoon of chili powder and the Red Chile Enchilada Sauce has just a bit of spice. If you are serving this to young children, leave the chili powder our of the filling.-If you are in a hurry and want to make this casserole style, cut the tortillas into 1-2 inch strips, place a layer of sauce on bottom of pan as directed. Layer tortillas, filling and cheese. Then add one additional layer on top of the first layer and end with pouring the sauce evenly over the entire casserole. Bake as directed.