These Ground Turkey Enchiladas are a regular favorite in our weeknight rotation. Filled with vegetables, rolled in warmed tortillas, baked in a tangy red enchilada sauce, and finished with melted cheese, they’re comforting, flavorful, and simple to prepare for a family meal.
Made from everyday pantry ingredients—seasoned ground turkey, bell peppers, zucchini, onion, and garlic—this recipe is satisfying without feeling heavy. Leftovers reheat well, making it a great option for meal prep or packed lunches.
Key Ingredients
- Veggies: Diced bell peppers and zucchini add texture, color, and natural sweetness. You can swap in corn or poblano peppers if you prefer.
- Ground turkey: Lean and mild; ground chicken or beef work well as substitutes.
- Enchilada sauce: A good-quality red enchilada sauce keeps this quick. Use your favorite jarred sauce or a homemade version.
- Tortillas: Soft flour tortillas or a flour-and-corn blend are best for rolling—straight corn tortillas often crack.
See the recipe card below for exact quantities and full ingredient list.
Instructions
Step 1
Sauté the diced onion, bell peppers, and zucchini in a skillet over medium heat for a few minutes until softened.
Step 2
Add the ground turkey, brown and crumble it into the vegetables for several minutes. Stir in the garlic and spices, then pour in about ½ cup of enchilada sauce and combine.
Step 3
Spread about ¼ to ½ cup of enchilada sauce across the bottom of a 9×13 baking dish. Place a scoop of the turkey and vegetable mixture on one side of each warmed tortilla and roll it up tightly.
Step 4
Arrange the rolled tortillas seam-side down in the baking dish in a single layer.
Step 5
Pour the remaining enchilada sauce evenly over the tortillas, sprinkle with shredded Mexican or cheddar cheese, and bake on the middle rack at 400°F for 15–20 minutes, until the cheese is bubbly and edges are lightly golden.
Sarah’s Top Tips
- Use flour tortillas or a flour-and-corn mix—corn tortillas often tear while rolling.
- Warm tortillas briefly in the microwave or on a lightly oiled skillet to make them more pliable.
- Avoid overfilling each tortilla so they roll easily and hold their shape while baking.
- Allow the enchiladas to rest a few minutes after baking to make serving neater.
Serving Suggestions
Top the enchiladas with a dollop of sour cream or Greek yogurt, sliced avocado, chopped cilantro, or a squeeze of fresh lime. Serve alongside a green salad or a simple black bean and avocado dip for a complete meal.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions until hot.
Make-ahead & freezing: Assemble the enchiladas, cover tightly with plastic wrap and foil, and freeze for 3–4 months. Thaw overnight in the fridge before baking. For freezing, a metal or disposable baking pan can make reheating easier than ceramic.
More Ground Turkey Recipes
-
Easy No Bean Turkey Chili
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Air Fryer Turkey Burgers
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Greek Turkey Meatballs with Tzatziki
-
Instant Pot Stuffed Pepper Soup (Easy One-Pot Dinner)
Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out. Thank you!
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Ground Turkey Enchiladas
See the full post for extra tips and photos
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 red onion, diced
- 2 bell peppers, diced
- 1 small zucchini, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- Black pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon turmeric
- 1 (15 ounce) jar or can enchilada sauce
- 8 (8 inch) warmed tortillas
- ½ cup shredded cheddar or Mexican cheese
Instructions
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Preheat oven to 400°F.
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Heat olive oil in a large skillet over medium-high heat. Sauté onion, bell peppers, and zucchini about 5 minutes. Add ground turkey and brown, crumbling, for 6–8 minutes.
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Stir in garlic, salt, pepper, chili powder, smoked paprika, cayenne, oregano, and turmeric.
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Pour in ½ cup of the enchilada sauce, stir to combine, then remove from heat.
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Spread ½ cup of enchilada sauce on the bottom of a 9×13 baking dish. Spoon about ⅓ cup of the turkey mixture onto each warmed tortilla and roll. Place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with cheese.
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Bake on the middle rack for 15–20 minutes, until the cheese is bubbly. Let cool slightly before serving.
Sarah’s Tips
- Avoid straight corn tortillas for rolling—use flour or a corn/flour mix.
- Warm tortillas briefly to make them pliable and easier to roll.
- Don’t overfill each tortilla to prevent tearing and ensure neat rolls.
Tools I Use for This Recipe
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Casserole dish
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Calories: 807.7kcal
Nutrition info is an estimate and will vary by ingredients and portion sizes.