Turkey Enchiladas

Turkey Enchiladas

Home » Cooking and Recipes » Turkey Enchiladas
Turkey Enchiladas
Turkey Enchiladas

I make this “Easy Ground Turkey Enchiladas” for someone who likes bland food. It is an easy recipe made with ground turkey, two cheeses, red enchilada sauce and refried beans. This is not my recipe, I just keep it here to keep from losing it.

8 servings.. Calories: 312kcal.. Author: Kelly


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon oregano
  • 19 oz enchilada sauce or about 1 cup of homemade enchilada sauce
  • Kosher salt and fresh cracked black pepper
  • 8 (8-inch) flour tortillas
  • 4-8 oz refried beans
  • 3 cups shredded Mexican blend cheese, or colby or Monterey Jack
  • 1 cup crumbled queso fresco (fresh Mexican cheese)
  • 4 oz small can of sliced black olives

Optional: sliced green onions, chopped fresh cilantro and sour cream for serving.


    • Preheat oven to 375º.
    • In large skillet, heat olive oil until shimmering. Pat turkey dry and add to pan, do not move, brown for about 6 minutes. Flip, brown other side for about 5 or 6 minutes. Add garlic and spices and start breaking up turkey meat with a wooden spoon. Continue until no longer pink and onion has softened.
    • Add ¼ cup enchilada sauce to pan, stir to combine and season with salt and pepper. Cook 1 to 2 more minutes then remove from heat and set aside.
    • Spread ½ cup enchilada sauce in bottom of 9″ by 13″ baking dish. Place refried beans and ⅛ of the turkey mixture on each flour tortilla, top with ¼ cup shredded cheese and tightly roll up. Place rolled enchiladas, seam side down, in baking dish.
    • Top with remaining 1 cup enchilada sauce, evenly top with remaining shredded cheese and then the crumbled queso fresco.
  • Bake for 20 minutes until hot and bubbly. If desired, garnish with green onions and cilantro and serve with more enchilada sauce and sour cream. Enjoy!


You can use corn tortillas if you prefer, and a different size. Just fill as many as will use all the turkey filling.
I eyeball and score the turkey mixture into 8 portions in the pan to help evenly divide the filling.
The fresh cheese on top won’t really melt, that’s okay and the way it should be.
If you make the homemade enchilada sauce, use ¼ cup in the turkey mixture and spread the remaining ¾ cup over the top of the enchiladas. One cup of homemade sauce is enough.

Calories: 312kcal | Carbohydrates: 7g | Protein: 28g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 863mg | Potassium: 242mg | Fiber: 1g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 2mg | Calcium: 412mg | Iron: 1mg


Turkey Enchiladas