We love anything that is easy and healthy with loads of flavor and these Healthy Ground Turkey Enchiladas fit the bill! We use a lean mixture of ground turkey, and a secret ingredient of Greek yogurt to make the filling creamy but calorie and fat friendly. We know you will love this easy dinner as much as we do!
Ground Turkey Enchilada Recipe
- There is something about making enchiladas that is so comforting. A big pan of warm goodness you can make now and bake later, or enjoy for leftovers in the days following.
- This recipe is pretty simple and you can customize it as you like. We use a mixture of ground turkey, red/yellow bell peppers, onions, homemade seasoning, and pinto beans.
- If you are going the low carb route, you can skip the pinto beans.
- To give the enchilada mixture a creamy texture, we use a scoop of Greek yogurt (and a little bit of cheese for a binder). We also add some of the enchilada sauce for added flavor.
Enchilada Seasoning
To keep in line with the healthy theme of this recipe, we use our own enchilada seasoning. It’s really easy and by making your own, you can ensure you know whats in it! Packaged seasoning often has a ton of fillers and preservatives.
This homemade enchilada seasoning is a simple mixture of garlic powder, cumin, chili powder, salt and pepper.
How to Make Healthy Enchilada Filling
- First, sautée the ground turkey in a little olive oil.
- Drain the excess water, and add a little more olive oil, chopped onions, and bell pepper, along with the seasoning. Sautee until fully combined. Add pinto beans.
- Remove from heat, and add in greek yogurt, shredded cheese, along with reserved enchilada sauce. Stir immediately to combine and set aside.
Filling & Baking Enchiladas
- We use low carb tortillas, though you could use corn or whichever kind you prefer.
- If using corn tortillas, try steaming them first to give them more pliability. There’s alot of debate online about how to fold an enchilada, we’ll leave that up to the chef.
- Before rolling them, place about 1/2 cup of enchilada sauce on the pan. Once the enchiladas are filled, place them next to each other in the casserole dish. This recipe yields about 6 enchiladas (using an 8-10 inch tortilla). You can stretch more if you fill them sparingly.
- Pour the remaining enchilada sauce on top, spreading across entire top of dish (it doesn’t need to cover the entirely, just enough to drizzle generously).
- If I have leftover enchilada filling, I like to add it in a row down the middle of the enchiladas for added flavor (and it makes them pretty).
- Top with a slight amount of Mexican shredded cheese.
- Bake them (covered in foil) for about 30 minutes. The last 10 minutes, I like to remove the foil to let the cheese get bubbly.
It’s that easy! Allow them to cool a bit. Top with sour cream or salsa and enjoy.
Ground Turkey Recipes
You can never be short on ways to use ground turkey. Ground Turkey with Orzo, Sweet Potato Skillet with Ground Turkey, Thai Turkey Meatloaf and Air Fryer Turkey burgers are amongst some of our favorites.
To easy and healthy dinners!
Clink!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Ground Turkey Enchiladas
Equipment
- 1 9x13 inch casserole dish (at least 2.5 inches deep)
Ingredients
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 cup chopped onion
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped yellow bell pepper
- 1/2 cup canned pinto beans (about 1/2 of a standard 15 ounce can)
- 6-8 tortillas
- 3 tbsp greek yogurt
- 1 10 oz can enchilada sauce (reserve 2 tbsp for enchilada filling)
- 1/2 cup shredded mexican cheese (plus 2 tbsp reserved for enchilada filling)
Seasoning
- 2 tsp granulated garlic
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Preheat oven to 350 degrees fahrenheit.
- In a medium saute pan on medium high heat, add 1 tbsp olive oil. Add ground turkey, and sauté until cooked. Drain excess liquid and turn heat down to medium.
- While turkey is cooking, mix together seasoning ingredients in a separate small bowl. Set aside.
- Add remaining 1 tbsp of olive oil to ground turkey, followed by seasoning. Stir until combined. Add onions and red/yellow peppers. Sauté until onion is translucent. Remove from heat. Fold in pinto beans.
- Add Greek yogurt, 2 tbsp of enchilada sauce, and 2 tbsp of shredded cheese to ground turkey mixture. Stir until fully mixed. Set aside.
- Add about 5 ounces (half can) of enchilada sauce to bottom of 9x13 casserole dish. Fill tortillas with enchilada filling, roll them up, and place them seamside down into casserole dish. Repeat 6-8 times until casserole dish is full. Top with remaining enchilada sauce and cheese (and any leftover filling if desired).
- Cover dish with foil, and bake for 20 minutes. Remove foil. Bake for remaining 10 minutes uncovered until gold & bubbly.
- Allow to cool before serving; enjoy!
Ellen Dreyer says
I assume, though it doesn’t say, the remaining enchilada sauce gets poured over the enchiladas before the cheese?
Kathi & Rachel says
Hi Ellen, yes, that is correct. I’ve updated the recipe card to reflect the instructions more clearly. Thank you!