Turkey Enchiladas are a fun twist on a favorite dish! This easy enchilada casserole bake is made with ground turkey, cheese and a few other ingredients to create a meal that the entire family will love.
This post is sponsored by the National Turkey Federation. As always, opinions are my own.
Ground turkey is a staple in our kitchen. We cook with it at least once week. June is Turkey Lovers’ Month so we’re sharing this irresistible recipe for cheesy turkey enchiladas. They are made with ground turkey, cheddar cheese, sour cream, cream cheese, crushed tomatoes, chilies, salsa and a few other seasonings. Pop them in the oven for 25 minutes and create a meal that the entire family will love!
With endless ways to cook ground turkey, you will never get bored. Turkey is versatile and can be enjoyed for breakfast, lunch or dinner. It’s also naturally low in fat, high in B vitamins and packed with lean protein. We love using ground turkey in these two cheese turkey enchiladas because it soaks up the enchilada seasonings.
How to make turkey enchiladas
To make turkey enchiladas, crumble ground turkey into a large nonstick skillet. Add onions, green bell pepper, brown sugar, garlic powder, ground cumin and chili powder. Cook and stir over medium heat until the turkey is cooked through and no longer pink. Stir in the crushed tomatoes, reduce heat and simmer for 10 minutes, stirring occasionally.
In a medium bowl, beat the cream cheese, sour cream and chilies until blended with a hand mixer or fork. Set aside. Spray a 13-inch x 9-inch x 2-inch baking dish with nonstick cooking spray. In another medium bowl, combine the salsa and more crushed tomatoes. Spread 1 cup of the mixture into the bottom of the dish.
Divide the cream cheese mixture and turkey mixture among eight 8-inch flour tortillas. Roll each one up and place seam side down on the bottom of the baking dish. Top with any remaining salsa mixture and sprinkle with cheddar cheese to create an enchilada casserole.
Bake the enchiladas at 350ºF for 20 to 25 minutes or until bubbly and hot. Remove from the oven and garnish with sour cream and cilantro. See full recipe below for ingredients and exact measurements.
Tips for cooking with turkey
- Do not rinse your turkey! Rinsing can lead to the spread of bacteria around the kitchen.
- Always wash your hands after handling a package of raw turkey. Also disinfect any surfaces touched.
- Use separate cutting boards for raw protein and produce. Do not use the same cutting board for turkey and vegetables.
- Don’t use the same plate or utensils for your cooked and raw turkey.
- Turkey can be substituted for other proteins in recipes by making small adjustments in cooking time.
Turkey cooking temperature
- All turkey products should be cooked to an internal temperature of 165ºF.
- For whole turkeys, check to make sure the turkey reaches the safe internal temperature of 165ºF in at least three places. Check with your thermometer in the innermost part of the thigh, the thickest part of the breast and the innermost part of the wing.
Turkey enchiladas are a great choice for dinner parties or weeknight meals. You can even prep them up to 24 hours in advance and store in the refrigerator until you are ready to bake. You may need to adjust the cook time slightly until they are heated through. No matter when you eat them, you will want to make this turkey enchilada bake again and again.
Try a few of our other favorite recipes using ground turkey!
Ground turkey recipes
- Hearty Turkey Chili
- Italian Turkey Meatballs
- Turkey Taco Quinoa Skillet
- Ground Turkey Stuffed Peppers with Quinoa
- Taco Casserole
- Seasoned Ground Turkey
Plus, so many more turkey recipes and cooking tips at ServeTurkey.org! Follow @ServeTurkey on Facebook, Twitter, Instagram and Pinterest for more delicious turkey recipes and cooking tips. Try this turkey enchilada casserole for dinner and let us know what you think!
- 1 pound Extra-lean ground turkey
- 1 large yellow onion, chopped
- 1/2 cup chopped green bell pepper
- 1 teaspoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 28 ounces crushed tomatoes, divided
- 8 ounces reduced-fat cream cheese
- 1/4 cup fat-free sour cream
- 4 ounces chopped green chilies
- 1 cup salsa
- 8 (8 inch) fat-free flour tortillas, warmed
- 1/2 cup shredded reduced-fat Cheddar cheese
- Preheat oven to 350 degree F.
- Oven medium heat, crumble turkey into a large nonstick skillet. Add onion, green pepper, brown sugar, garlic powder, cumin and chili powder. Cook and stir over medium heat until turkey is cooked through and no longer pink.
- Stir in 1 cup crushed tomatoes. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
- In a medium mixing bowl, beat together the cream cheese, sour cream and chilies until blended. Use a hand mixer or fork. Set aside.
- In another medium bowl, combine the salsa and remaining tomatoes. Spread 1 cup into a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
- Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Top with the remaining salsa mixture. Sprinkle with cheddar cheese.
- Bake, uncovered for 20 to 25 minutes or until bubbly and heated through. Garnish with cilantro and additional sour cream. Serve immediately.
- Prep the enchiladas up to 24 hours in advance, cover and store in the refrigerator until you are ready to bake. When you are ready to bake, remove the cover and bake for 25 to 30 minutes at 350°F or until heated through.
- You can freeze the enchiladas. Cover them tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To bake, remove the plastic wrap, cover and bake for 30 to 35 minutes at 350°F or until heated through.
- Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.