Description
Delicious and cheesy Ground Turkey Enchiladas featuring a savory blend of spices, tender turkey, sautéed vegetables, and rich enchilada sauce all wrapped in soft flour tortillas and baked to bubbly perfection. Perfect for a comforting and flavorful Mexican-inspired dinner.
Ingredients
For the Filling
- 1/2 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 pound ground turkey
- 2 tablespoons enchilada sauce (for cooking turkey)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
For the Enchiladas
- 2 cups enchilada sauce (plus 2 tablespoons divided)
- 1/2 cup sour cream
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 1 1/4 cups shredded Jack cheese, divided
- 8 large flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas.
- Sauté Vegetables: In a large frying pan, heat the olive oil over medium heat. Add the diced onion, minced garlic, and chopped red bell pepper. Sauté for 3-5 minutes until the peppers soften and the onions become translucent.
- Cook Turkey: Add the ground turkey to the pan along with 2 tablespoons of the enchilada sauce and all the seasonings: garlic powder, onion powder, cumin, chili powder, black pepper, and salt. Cook thoroughly, stirring frequently for about 7-10 minutes or until the turkey is no longer pink and fully cooked.
- Mix Sauce and Sour Cream: In a medium bowl, whisk together the remaining enchilada sauce and sour cream to create a creamy enchilada sauce.
- Prepare Baking Dish: Ladle 1 cup of the creamy enchilada sauce mixture onto the bottom of a 9×13 inch baking dish and spread it evenly to coat the base.
- Combine Cheeses: In a small mixing bowl, combine the shredded sharp cheddar cheese and Jack cheese, mixing well.
- Assemble Enchiladas: Take one flour tortilla and place about 1/2 cup of the cooked turkey meat mixture in the center. Top with roughly 1/4 cup of the mixed shredded cheese. Roll the tortilla tightly and place it seam side down into the baking dish over the sauce. Repeat this process for all 8 tortillas.
- Top and Cover: Pour the remaining creamy enchilada sauce over the rolled tortillas evenly. Sprinkle the remaining shredded cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
- Serve: Remove from oven and top with preferred garnishes such as sliced avocado, fresh cilantro, sour cream, and pico de gallo. Serve warm and enjoy your homemade turkey enchiladas!
Notes
- Feel free to substitute the ground turkey with ground chicken or beef if preferred.
- Flour tortillas provide the best texture and flexibility for rolling, but corn tortillas can be used for a gluten-free option.
- You can make your own enchilada sauce or use store-bought for convenience.
- Leftover enchiladas store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Add jalapeños or hot sauce if you prefer a spicier enchilada.
