ground turkey enchilada recipe
The Best ground turkey enchilada recipe
Easy Ground Turkey Enchiladas
A flavorful twist on classic enchiladas using lean ground turkey, topped with a rich tomato sauce and melted cheese. Perfect for a quick weeknight dinner.
🥘Ingredients
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup corn kernels (fresh or frozen)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ cup cold water
- 1 cup tomato sauce
- 1 cup enchilada sauce (red or green)
- 1 cup heavy cream or milk (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. In a skillet over medium heat, cook diced onion and minced garlic until soft (5 mins). Add ground turkey, breaking it up until fully browned (8–10 mins). Stir in taco seasoning and cook 2 more mins. -
2
Mix flour, salt, and baking powder in a bowl. Gradually add cold water until a soft dough forms. Chill for 10 mins. -
3
Roll dough into 6 thin rectangles. Fill each with turkey mixture, cheese, and corn. Roll tightly into envelopes. -
4
Place enchiladas seam-side down in a greased baking dish. Pour enchilada sauce over them, then top with remaining sauce and cheese. -
5
Bake 20 mins. Reduce heat to 375°F and bake 10–15 mins more until bubbly and golden.
🔧Equipment
- Mixing bowls
- Skillet
- Rolling pin
- Oven-safe baking dish
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Ground Turkey Enchiladas Works
❓ Frequently Asked Questions About Ground Turkey Enchiladas
1. What is the best way to prepare ground turkey for enchiladas to avoid dryness?
Cook the ground turkey in a skillet over medium heat, breaking it up into small, even pieces. Drain any excess fat after cooking to keep the meat moist but not greasy. For extra tenderness, add a splash of chicken broth or water while browning, then season with salt, pepper, and a pinch of cumin before shaping into patties.
—
2. Can I use pre-made enchilada sauce or tortillas, or should I make my own?
You can use either—pre-made ingredients save time. If using store-bought sauce, check the label for added salt, as you’ll still want to season your meat and cheese separately. For homemade tortillas, roll them thinly and warm them in a dry skillet or microwave for 10 seconds to prevent cracking.
—
3. How do I ensure the enchiladas stay soft and not dry when baking?
To keep enchiladas tender, cover the baking dish with foil during the first 20 minutes of baking, then remove it and broil for 2–3 minutes to crisp the cheese. Avoid overcrowding the pan, and bake at 375°F (190°C) for a consistent texture. Let them rest for 5 minutes before serving to let the filling set.
—
4. Can I substitute other ground meats for turkey in this recipe?
Yes, you can swap ground beef, chicken, or even lean pork for turkey. However, adjust cooking times slightly—beef and pork may need 1–2 minutes longer to brown fully. If using chicken, add a splash of broth to prevent drying. Just keep the seasoning profile similar for best flavor.
—
5. What’s the easiest way to reheat leftover enchiladas without making them soggy?
Reheat in a 350°F (175°C) oven for 15–20 minutes, covered with foil, until heated through. For extra crispiness, broil for 1–2 minutes at the end. Alternatively, microwave in 30-second bursts, stirring in between, but avoid overdoing it to prevent a rubbery texture.
