Turkey Enchiladas Recipe

Name: Turkey Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 12 medium white onion, chopped; 1 lb ground turkey or 2 cups chopped roast turkey; ¼ teaspoon chili powder, to taste; garlic salt, to taste; pepper, to taste; 1 (14 ounce) can Mexican-style stewed tomatoes; 1 cup salsa, divided; ½ teaspoon Tabasco sauce; 1 (14 ounce) can red enchilada sauce; 8 flour tortillas; 1 cup monterey jack cheese, grated; ½ cup sour cream; ¼ cup sliced black olives

Servings: persons

1 tablespoon butter
12 medium white onion, chopped
1 lb ground turkey or 2 cups chopped roast turkey
¼ teaspoon chili powder, to taste
garlic salt, to taste
pepper, to taste
1 (14 ounce) can Mexican-style stewed tomatoes
1 cup salsa, divided
½ teaspoon Tabasco sauce
1 (14 ounce) can red enchilada sauce
8 flour tortillas
1 cup monterey jack cheese, grated
½ cup sour cream
¼ cup sliced black olives

1
Preheat oven to 425 degrees.
2
In skillet, saute onions in butter until translucent.
3
Add ground turkey and cook until no longer pink, about 5 minutes, or add roasted turkey and cook one minute.
4
Add chili powder, garlic salt and pepper to taste, tomatoes, Tabasco sauce, and half of the salsa.
5
Heat through and keep warm.
6
Cover the bottom of an 9x13x2-inch pan with half of the enchilada sauce.
7
One at a time, dampen each side of a tortilla with a few sprinkles of water and heat both sides in a hot, greaseless frying pan or griddle until soft and puffy.
8
Place 1/3 cup of the turkey mixture in each tortilla and fold up like a flute (no need to tuck ends in).
9
Top evenly with the remaining salsa, enchilada sauce, and grated cheese.
10
Cover the baking dish with non-stick aluminum foil and bake for 15 minutes.
11
Remove from oven, and garnish with sour cream and black olives.

1218

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon butter, 12 medium white onion, chopped, 1 lb ground turkey or 2 cups chopped roast turkey, ¼ teaspoon chili powder, to taste, and more.

Yes, Turkey Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions