Enchiladas are a beloved dish in Mexican cuisine, known for their heartiness and rich flavors. Traditionally, enchiladas are made by filling corn tortillas with various ingredients, rolling them up, and covering them with sauce and cheese before baking. While beef and chicken are commonly used, my Easy Turkey Enchiladas offer a lighter yet still flavorful alternative that is simple to prepare in just a few steps.
I have made these enchiladas a couple of times and have finally perfected the recipe. Using ground turkey instead of beef not only makes this dish leaner but also allows the bold seasonings and sauce to shine through. Ground turkey has a mild taste, which makes it a great base for spices like taco seasoning, garlic, and onions. The dish is completed with a rich tomato-based sauce that brings everything together.
Turkey is an excellent choice for those looking for a healthier protein option. It is lower in fat compared to beef, making it a great substitute if you’re watching your fat intake. Yet, when seasoned properly, it packs just as much flavor as traditional options. The key to using turkey in enchiladas is to cook it with onions and garlic, ensuring that the meat remains juicy and well-seasoned.
A great enchilada is nothing without a delicious sauce. In this recipe, I create a simple yet flavorful tomato-based enchilada sauce. A combination of butter, garlic, and flour helps create a slightly thickened mixture that binds with chicken stock, taco seasoning, and tomato sauce. This sauce is bold yet balanced, offering the perfect amount of spice and tang.
One of my best tips for this dish is to reserve some of the sauce before combining it with the turkey. This way, you can spread a layer of sauce at the bottom of the baking dish and use the remaining portion to drizzle over the top of the enchiladas. This prevents the tortillas from becoming too dry and enhances the flavor of every bite.
Once the filling is ready, assembling these enchiladas is quick and simple. The filling is spooned into flour tortillas, rolled up tightly, and placed seam-side down in a casserole dish. Using flour tortillas instead of traditional corn tortillas makes rolling easier and yields a softer texture. After placing the rolled enchiladas in the dish, the reserved sauce and shredded Colby Jack cheese are spread over the top.
After a short baking time in the oven, the cheese melts into a gooey, delicious topping, creating an irresistible dish that can be served straight from the oven.
These Easy Turkey Enchiladas can be enjoyed as they are, but adding toppings like chopped fresh tomatoes, sour cream, avocado slices, or fresh cilantro can elevate the dish even further. They pair well with a side of Mexican rice, black beans, or a simple salad.
Overall, this recipe is an excellent option for a quick and easy meal that doesn’t compromise on flavor. Whether you’re making dinner for family or friends, these turkey enchiladas will surely be a crowd-pleaser!
Easy Turkey Enchiladas
Ingredients
1 pound ground turkey (minced turkey)
1 cup yellow onion - chopped
1 tablespoon butter
2 cloves (affiliate link)garlic - minced- 1 ½ tablespoon all-purpose flour
1 cup (affiliate link)chicken stock (chicken broth or chicken bouillon) - fat-free
1 tablespoon (affiliate link)taco seasoning
8 ounces (affiliate link)ketchup (tomato sauce Australia and UK)
8 medium flour tortillas
â…“ cup Colby Jack cheese - shredded
1 medium tomato - chopped (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cook the meat and onion in a medium skillet over medium-high heat. Set aside once cooked.
- Melt butter in a skillet and then add garlic. Sprinkle in flour and cook for 30 seconds while constantly stirring.
- Add broth, taco seasoning, and tomato sauce. Bring to a boil and then let cook for about 2 minutes. Reserve 1/2 cup of tomato mixture. (Add optional fresh tomato chunks to the tomato mixture at this point.)
- Combine meat and tomato mixtures. Place a tiny bit of the mix (a few tablespoons) on the bottom of a casserole dish.
- Place 3/4 cup of mixture in a tortilla and then roll up and place seam side down in dish.
- Repeat until all meat and tomato mixtures are used up and then top with reserved tomato mixture and cheese.
- Bake for about 10 minutes, until cheese is melted. Cool slightly before serving.
