Ground Turkey Enchiladas
These delicious ground turkey enchiladas are lighter, but flavorful enchiladas, perfect for a tasty weeknight dinner.
- 1 lb ground turkey (500 g)
- 1 ½ cup enchilada sauce
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 1 cup shredded cheese
- 4 large flour tortillas (or 8 small)
First, preheat your oven to 410 °F / 210 °C / 200 °C fan oven.
Finely dice the onion. Heat up the cooking oil in a skillet or frying pan on medium heat. Add the onion and ground turkey. Saute until the meat has browned and the onion soft, this usually takes about 5 minutes.
Add ½ cup enchilada sauce to the ground turkey, along with the cumin, chili powder and oregano. Leave this to cook for 3-5 minutes.
Spread ¼ cup enchilada sauce across the bottom of a casserole or baking dish.
Next, you want to add the ground turkey mixture to the tortillas. Use 4 large flour tortillas, or 8 smaller tortillas. Add the filling in the middle of the tortilla, then roll it up. Place the tortillas in a single layer across the baking dish, with the fold down.
Pour the remaining enchilada sauce over the enchiladas, and spread it evenly. Sprinkle with shredded cheese. Bake the enchiladas in the oven for about 15 minutes, or until the cheese is melted and golden on the edges.
Serve the ground turkey enchiladas while they are still hot, with your favorite toppings or side dishes.
Leftover ground turkey enchiladas can be stored in airtight containers in a refrigerator for up to 3 days.
Reheat the leftover enchiladas in a microwave, air fryer or oven until they are hot throughout.
Calories: 340kcal | Carbohydrates: 24g | Protein: 37g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 1226mg | Potassium: 411mg | Fiber: 2g | Sugar: 8g | Vitamin A: 918IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 3mg