Turkey Enchiladas Recipe

Name: Turkey Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked white rice; 1 lb lean ground turkey; 1 ¼ cups cheddar cheese, Grated (or mexican blend); 8 flour tortillas; 7 ounces diced green chilies (drained); 32 ounces enchilada sauce (Hot or Mild); 1 red pepper; 12 onion; ½ teaspoon salt (or to taste); ½ teaspoon ground cumin (or to taste); ½ teaspoon chili powder (or to taste); ¼ teaspoon red pepper flakes (or to taste)

Servings: persons

2 cups cooked white rice
1 lb lean ground turkey
1 ¼ cups cheddar cheese, Grated (or mexican blend)
8 flour tortillas
7 ounces diced green chilies (drained)
32 ounces enchilada sauce (Hot or Mild)
1 red pepper
12 onion
½ teaspoon salt (or to taste)
½ teaspoon ground cumin (or to taste)
½ teaspoon chili powder (or to taste)
¼ teaspoon red pepper flakes (or to taste)

1
Preheat oven to 375 and Spray 13x9 baking pan with non-stick spray.
2
Dice red pepper and onion.
3
Brown the turkey, drain of any fat if necessary.
4
Add red pepper and onion, saute about 2 minutes.
5
Add green chili's and spices and about 1/3 of cup of the enchilada sauce - enough to coat the mixture, but not to make it very saucy.
6
For each tortilla shell, add in the following order: 1/8 cup cheese, about 1/2 cup turkey mixture, and 1/4 cup rice.
7
Roll up with ends sealed and place seam side down in baking pan.
8
Repeat for remaining shells and mix.
9
Depending on your techinique and amount of stuffing - you many find another pan necessary - which will freeze well for another meal.
10
Pour remaining enchilada sauce over the stuffed enchilada's in pan.
11
Top with remaining cheese.
12
Bake in oven until cheese is melted and bubbly.
13
If turkey mix and rice are still hot when placed in oven, this will be about 20 minutes, 40 if it has been refrigerated.

1526

kcal

Calories

Fat

254

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 2 cups cooked white rice, 1 lb lean ground turkey, 1 ¼ cups cheddar cheese, Grated (or mexican blend), 8 flour tortillas, 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