Simple Ground Turkey Enchiladas

If you ask me, enchiladas are one of those dinners that just hits the spot every time.

These ground turkey enchiladas pack all the flavor you’re craving without weighing you down. Seasoned turkey gets tucked into almond flour tortillas with refried beans, then smothered in red enchilada sauce and melted cheese.

The filling is loaded with spices like cumin, chipotle powder, and chili powder that give it that classic Tex-Mex taste. A dollop of Greek yogurt on top keeps things lighter while adding extra protein.

It’s a weeknight-friendly dinner that the whole family will actually eat, and you won’t feel guilty about seconds.

What Kind of Ground Turkey Should I Use?

For enchiladas, you’ll want to grab ground turkey that’s somewhere between 93/7 and 85/15 (that’s the lean-to-fat ratio). The 93% lean works great if you’re keeping things on the lighter side, but don’t be afraid to go with 85% lean if you want a bit more flavor and moisture in your filling. Ground turkey can sometimes dry out during cooking, so having a little fat content helps keep everything juicy and flavorful. You can find ground turkey in the refrigerated meat section, and if you’re meal prepping, it freezes really well – just thaw it in the fridge overnight before using.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground turkey: You can easily swap this for ground chicken, lean ground beef, or even ground pork. For a vegetarian option, try crumbled tofu or a plant-based ground meat substitute.
• Almond flour tortillas: Regular flour tortillas or corn tortillas work perfectly fine here. If using corn tortillas, warm them up first so they don’t crack when rolling. You can also use whole wheat tortillas for a different take.
• Beef broth: Chicken broth or vegetable broth will work just as well in this recipe. You won’t notice much difference in the final taste.
• Refried beans: Black beans or pinto beans (mashed or whole) make great substitutes. You can also skip the beans entirely if you prefer a meat-only filling.
• Mexican cheese: Cheddar, Monterey Jack, or a Mexican blend all work great. You can also use pepper jack if you want extra heat.
• Red enchilada sauce: Green enchilada sauce is a tasty alternative that gives the dish a different flavor profile. You could also make your own sauce if you have extra time.

Watch Out for These Mistakes While Cooking

The biggest mistake with ground turkey is overcooking it, which turns the meat dry and crumbly – since turkey is leaner than beef, cook it just until it’s no longer pink and remove it from heat immediately to keep it moist.

Almond flour tortillas are more delicate than regular ones, so warm them slightly before rolling to prevent cracking and tearing when you fill them.

Don’t skip the simmering step for your turkey mixture, as reducing the liquid until it’s thick prevents soggy enchiladas that fall apart when you try to serve them.

Finally, resist the urge to overfill your tortillas – use about 1/4 cup of filling per tortilla so they roll easily and stay closed during baking.

What to Serve With Ground Turkey Enchiladas?

These enchiladas are pretty filling on their own, but I love serving them with a simple side of Mexican rice or cilantro lime rice to round out the meal. A fresh pico de gallo or a quick tomato and avocado salad adds a nice cool contrast to the warm, cheesy enchiladas. If you want to keep things light, try some black beans on the side or a crisp romaine salad with a squeeze of lime and a sprinkle of cotija cheese. Don’t forget the sour cream and sliced jalapeños for topping – they really take these enchiladas to the next level!

Storage Instructions

Store: These enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. They actually taste even better the next day once all the flavors have had time to meld together!

Freeze: You can freeze these enchiladas either before or after baking. If freezing unbaked, wrap the dish tightly in plastic wrap and then foil for up to 3 months. For already baked enchiladas, let them cool completely first, then wrap well and freeze for up to 2 months.

Reheat: For refrigerated enchiladas, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. If reheating from frozen, thaw overnight in the fridge first, or add an extra 15-20 minutes to the baking time. You can also microwave individual portions for 2-3 minutes on medium power.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 130-150 g
• Fat: 140-160 g
• Carbohydrates: 170-200 g

Ingredients

For the filling:

• 1.25 lb ground turkey (I use Honeysuckle White for the leanest option)
• 1 cup onion
• 3 garlic cloves
• 1 tbsp olive oil
• 3/4 cup beef broth
• 4 tbsp tomato sauce (I prefer Hunt’s for a consistent thick texture)
• 1.5 tsp chili powder
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 3/4 tsp cumin
• 1 tsp salt
• 1 dash pepper
• 1/4 tsp cayenne
• 1/2 tsp chipotle powder

For the assembly:

• 8 almond flour tortillas (Siete brand holds up best without tearing)
• 1 cup refried beans
• 15 oz red enchilada sauce
• 2 cups mexican cheese (freshly shredded for better melting)

For the toppings (optional):

• fresh cilantro
• green pepper
• plain greek yogurt (a great high-protein swap for sour cream)

Step 1: Prepare Mise en Place and Preheat Oven

• 3 garlic cloves, minced
• 1 cup onion, diced
• green pepper, chopped
• 2 cups mexican cheese, shredded
• 1.5 tsp chili powder
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 3/4 tsp cumin
• 1 tsp salt
• 1 dash pepper
• 1/4 tsp cayenne
• 1/2 tsp chipotle powder

Preheat your oven to 375°F.

While it heats, dice the onion into small pieces and mince the garlic cloves.

Chop the green pepper into thin strips for garnish and set aside.

Shred the cheese fresh if not already done—freshly shredded cheese melts much more smoothly than pre-packaged varieties.

Measure out all your spices into a small bowl so they’re ready to add quickly to the turkey.

Step 2: Build the Turkey Filling Base

• 1.25 lb ground turkey
• 1 cup onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil

Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant and the onion softens.

Add the ground turkey, breaking it apart with a spoon as it cooks, until it’s browned throughout with no pink remaining—this should take about 5-7 minutes.

I like to use the leanest ground turkey available because it cooks quickly and keeps the filling light without excess oil.

Step 3: Simmer the Filling Until Thick

• 3/4 cup beef broth
• 4 tbsp tomato sauce
• spice mixture from Step 1
• 1 cup refried beans

Add the spice mixture from Step 1, the beef broth, and tomato sauce to the cooked turkey.

Stir well to combine and bring to a gentle boil, then reduce heat to low and simmer uncovered for about 10-12 minutes, stirring occasionally, until the mixture thickens and most of the liquid reduces.

The filling should be moist but not soupy—this prevents soggy enchiladas.

While this simmers, warm the refried beans in a separate small pot over low heat, stirring occasionally.

Step 4: Assemble the Enchiladas

• 8 almond flour tortillas
• 1 cup refried beans from Step 3
• turkey filling from Step 3
• 2 cups mexican cheese, shredded
• 15 oz red enchilada sauce

Spread 1/2 cup of the enchilada sauce evenly across the bottom of a 9×13 inch baking dish.

Working with one tortilla at a time, place it on a flat surface and layer with a spoonful of warm refried beans from Step 3, about 2-3 tablespoons of the turkey filling, and a generous handful of shredded cheese.

Roll tightly and place seam-side down in the sauce-lined dish.

Repeat with remaining tortillas—you should fit 8 rolls snugly in the dish.

I find that wetting the tortillas slightly with water before filling helps prevent tearing, especially with almond flour varieties.

Step 5: Bake and Finish

• enchilada sauce
• assembled enchiladas from Step 4

Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the top with the remaining shredded cheese.

Bake uncovered in the preheated 375°F oven for about 20 minutes, until the cheese is melted and bubbly and the edges are beginning to brown slightly.

Remove from the oven and let rest for 2-3 minutes before serving.

Step 6: Serve with Fresh Garnishes

• fresh cilantro
• green pepper from Step 1
• plain greek yogurt

Transfer enchiladas to serving plates and top each portion generously with fresh cilantro, the chopped green pepper from Step 1, and a dollop of plain greek yogurt—the cool yogurt balances the spices beautifully and provides more protein than traditional sour cream.

Serve immediately while hot.

Simple Ground Turkey Enchiladas

Delicious Simple Ground Turkey Enchiladas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 2750 kcal

Ingredients

  

For the filling::

• 1.25 lb ground turkey (I use Honeysuckle White for the leanest option)
• 1 cup onion
• 3 garlic cloves
• 1 tbsp olive oil
• 3/4 cup beef broth
• 4 tbsp tomato sauce (I prefer Hunt's for a consistent thick texture)
• 1.5 tsp chili powder
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 3/4 tsp cumin
• 1 tsp salt
• 1 dash pepper
• 1/4 tsp cayenne
• 1/2 tsp chipotle powder

For the assembly::

• 8 almond flour tortillas (Siete brand holds up best without tearing)
• 1 cup refried beans
• 15 oz red enchilada sauce
• 2 cups mexican cheese (freshly shredded for better melting)

For the toppings (optional)::

• fresh cilantro
• green pepper
• plain greek yogurt (a great high-protein swap for sour cream)

Instructions

 

• Preheat your oven to 375°F. While it heats, dice the onion into small pieces and mince the garlic cloves. Chop the green pepper into thin strips for garnish and set aside. Shred the cheese fresh if not already done—freshly shredded cheese melts much more smoothly than pre-packaged varieties. Measure out all your spices into a small bowl so they're ready to add quickly to the turkey.
• Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant and the onion softens. Add the ground turkey, breaking it apart with a spoon as it cooks, until it's browned throughout with no pink remaining—this should take about 5-7 minutes. I like to use the leanest ground turkey available because it cooks quickly and keeps the filling light without excess oil.
• Add the spice mixture from Step 1, the beef broth, and tomato sauce to the cooked turkey. Stir well to combine and bring to a gentle boil, then reduce heat to low and simmer uncovered for about 10-12 minutes, stirring occasionally, until the mixture thickens and most of the liquid reduces. The filling should be moist but not soupy—this prevents soggy enchiladas. While this simmers, warm the refried beans in a separate small pot over low heat, stirring occasionally.
• Spread 1/2 cup of the enchilada sauce evenly across the bottom of a 9x13 inch baking dish. Working with one tortilla at a time, place it on a flat surface and layer with a spoonful of warm refried beans from Step 3, about 2-3 tablespoons of the turkey filling, and a generous handful of shredded cheese. Roll tightly and place seam-side down in the sauce-lined dish. Repeat with remaining tortillas—you should fit 8 rolls snugly in the dish. I find that wetting the tortillas slightly with water before filling helps prevent tearing, especially with almond flour varieties.
• Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the top with the remaining shredded cheese. Bake uncovered in the preheated 375°F oven for about 20 minutes, until the cheese is melted and bubbly and the edges are beginning to brown slightly. Remove from the oven and let rest for 2-3 minutes before serving.
• Transfer enchiladas to serving plates and top each portion generously with fresh cilantro, the chopped green pepper from Step 1, and a dollop of plain greek yogurt—the cool yogurt balances the spices beautifully and provides more protein than traditional sour cream. Serve immediately while hot.