Ground Turkey Green Enchiladas

Looking for a twist on traditional enchiladas that’s both light and satisfying? These Ground Turkey Green Enchiladas, smothered in tangy green enchilada sauce and oozing with Colby Jack cheese, are a simple yet hearty dinner option perfect for any weeknight! 

Enchiladas are a popular Mexican dish that traditionally consists of corn tortillas rolled around a filling, often meat or cheese, then draped in a red or green chili sauce and baked to perfection. They’re a popular dinner option because they’re customizable, hearty, and have that comforting, cheesy goodness that everyone loves!

As an experienced home chef, I always try and find ways to lighten up a dish and this can easily be done in this green enchilada recipe! Switching up beef for ground turkey in these easy enchiladas adds a healthy twist to the dish. It’s leaner, making the dish lighter; it’s subtly flavored, which lets the vibrant spices and my favorite Siete green enchilada sauce made with clean ingredients shine. It also cooks up quicker, meaning you get from pan to plate in less time! 

Ground turkey green enchiladas are great for busy weeknights because they come together quickly and you can prep them ahead of time. Plus, they’re packed with flavor without weighing you down, making them hearty and satisfying. 

Serve them up with a side of cilantro lime cauliflower rice, a crisp salad, or some black beans, and you’ve got an easy Mexican-inspired dinner that will become a regular in your meal rotation. 

If you loved this ground turkey recipe, you’ll really enjoy making Ground Turkey Stuffed Peppers or Turkey Spinach Lasagna Roll Ups! 

Why You Should Make This Recipe For Dinner

• This easy dinner is both light and hearty, ensuring you’ll leave the table satisfied without the heaviness of a typical meal made with heavier meat like ground beef.
• This recipe uses clean ingredients like Siete enchilada sauce, so you can enjoy bold flavors knowing you’re feeding your body well.
• Quick to prepare, these enchiladas are a time-saver, perfect for a stress-free evening.
• It uses simple and easy to find ingredients.

Ingredients You’ll Need

• Olive Oil – Provides a healthy cooking oil that browns turkey and carries the spices evenly.
• Ground Turkey – Acts as a lean protein base, soaking up the spices and giving the enchiladas a lighter yet hearty texture.
• Seasonings (salt, chili powder, cumin, garlic powder) – These are classic Mexican spices. Salt enhances taste, chili powder adds warmth, cumin brings earthiness, and garlic powder punches up the savory notes.
• Green Enchilada Sauce – The zesty heart of the dish, green enchilada sauce infuses the enchiladas with tangy and slightly spicy flavors and keeps everything moist.
• Shredded Colby Jack Cheese – Melts into gooey goodness, binding the ingredients and adding a creamy, rich finish.
• Tortillas (corn or flour) – Makes wrap for the filling giving the dish a slight bite and tender texture.
• Chopped Cilantro – A fresh, aromatic garnish that adds a pop of color and a burst of herbal brightness to round out the dish.

How To Make Green Enchiladas With Ground Turkey

Prepare for baking: Preheat the oven to 375 degrees. Grease a 9×13 baking dish and pour a small amount of enchilada sauce on the bottom, just enough to lightly coat the bottom. Set aside.

Cook the filling: Add a skillet to the stovetop over medium-high heat. Pour in the oil, then add the ground turkey and dry seasonings. Cook for 5-7 minutes, breaking up with a spatula to brown. Once the turkey is cooked, turn the heat off and stir in one cup of shredded cheese until evenly combined. 

Assemble the dish: Pour the remaining enchilada sauce into a shallow dish. Dip each warmed tortilla in the enchilada sauce until lightly coated, then fill with 2-3 spoonfuls of the meat mixture. Roll the tortilla up and place in the baking dish seam side down. Repeat with the remaining tortillas and meat until none of the meat mixture remains.  

Bake and serve: Once the baking dish is full, pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Bake for 20-25 minutes or until the cheese is melted and bubbly. Let cool for 10 minutes before garnishing with chopped cilantro. Serve and enjoy! 

Cooking Tips

• Olive oil has a lower smoke point than other oils; heat it just until shimmering, not smoking, to prevent bitterness and preserve its health benefits.
• Let the seasoned turkey rest a bit after cooking; this allows the flavors to come together and the meat to absorb the spices.
• Use the microwave to warm the tortillas lightly so they are easier to handle.
• Use a light hand when adding green enchilada sauce at the base of the dish to prevent sogginess; just enough for flavor and moisture.
• Dip tortillas in the enchilada sauce to coat them lightly; too much sauce can make them tear or become too soft to handle.
• When filling the tortillas, avoid overstuffing to ensure they roll up neatly and the filling stays contained.
• Lay the rolled tortillas seam-side down in the baking dish to keep them from unraveling during baking.
• Cover the enchiladas evenly with cheese for a perfectly melted and golden top layer without any dry spots.
• Allow the enchiladas to cool for a few minutes after baking; this sets the filling and makes serving cleaner and easier.

Variations & Substitutions

• Swap in lean ground chicken or beef for the turkey if you’re craving a different protein or using what’s on hand.
• Experiment with different cheeses like pepper jack for a spicy kick or a Mexican cheese blend.
• For a vegetarian version, replace the meat with black beans, corn, and diced bell peppers, sautéed and seasoned just like the turkey.
• Introduce a smoky flavor by adding a dash of chipotle powder or smoked paprika to the seasoning mix.
• If green enchilada sauce isn’t your thing, try a red sauce or a mole sauce for a gourmet touch.
• Use corn tortillas instead of flour for a celiac-friendly option without sacrificing texture or taste.
• Mix in diced jalapeños or green chiles into the turkey filling for an extra punch.

Storing & Freezing

Storing: Let the enchiladas cool to room temperature, then place them into an airtight container or cover the baking dish with plastic wrap or aluminum foil and refrigerate. Enjoy your enchilada leftovers for up to four days, reheating them gently in the oven or microwave.

Freezing: When it comes to freezing, assemble the enchiladas, but do not bake. Wrap the dish tightly with both plastic wrap and foil to ward off freezer burn, and they’ll stay good for up to three months. Bake them straight from the freezer, adding about 10-15 minutes to the cooking time, until bubbly and hot all the way through.

FAQ

Can I use store-bought roasted turkey instead of ground turkey?

You can use chopped or shredded roasted turkey as a time-saver. Just mix it with the spices and a bit of the enchilada sauce to keep it moist and flavorful before rolling it into the tortillas.

What’s the best way to prevent my tortillas from breaking when I roll them?

Warm your tortillas first by wrapping them in a damp paper towel and microwaving them for 30 seconds. This makes them more pliable and less likely to crack or break as you roll.

How do I know when the enchiladas are fully cooked and ready to come out of the oven?

The enchiladas are ready when the cheese is completely melted and bubbly and the edges of the tortillas start to turn a light golden brown. Typically after 20-25 minutes of baking.

More Mexican Inspired Ground Turkey Dinner Recipes

• Ground Turkey Tacos
• Turkey Taco Bake
• Ground Turkey and White Bean Chili
• Ground Turkey Tostadas

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