Easy enchiladas made with ground turkey seasoned to perfection, wrapped up in whole wheat tortillas and baked with a homemade sauce laid right on top. This is a fantastic weekly meal for the family that comes together in less than 30 minutes!
So, when I am meal planning and come to a stump in the road I immediately think of a Mexican dish. These easy ground turkey enchiladas are a MUST TRY! I know I have mentioned before how much I love Mexican food. Everything about it is enjoyable to me, especially the margaritas 😉 If you're also a lover of Mexican food, then you need to try my Loaded Vegetarian Sheet Pan Nachos or my Healthy Chicken Quesadillas!
First of all, these enchiladas are full of flavor, so you have that going for you. Second of all, they are made with a decent amount of veggies and ground turkey, double win! Also, they are stuffed with cheese and we know cheese is a guilty pleasure of mine. I strongly believe cheese makes all meals that much better 🙂 I served mine with avocados, as well, which are considered a super food.
Why are avocados a super food
Avocados are high in fiber and are considered top dogs among all fruits when it comes to folate, potassium, vitamin E, and magnesium. I'm a big fan of avocados! They are always on my weekly shopping list because I eat them so often. I've been especially obsessed with avocado toast lately. I usually sprinkle a little Everything but the bagel Seasoning on top and voila!
Healthy Tip Alert
I always swap sour cream for plain greek yogurt. I strongly feel they taste the same and I used to be obsessed with smothering my Mexican food in sour cream. This way I can still get the pleasure of doing so because I'm using plain Greek yogurt instead. Plain Greek yogurt has 133 calories per cup, 1 gram of fat and 8 grams of carbs. Sour cream has 416 calories, 32 grams of fat, and 16 grams of carbs. Clearly, plain Greek yogurt is the way to go!
Ingredients to make these simple enchiladas
You will need the following ingredients
- 28 oz. can of crushed tomatoes - I'm a stickler for the brand Cento, but feel free to use any brand you wish
- chopped white onion - about half a large onion or 1 small onion
- cloves of garlic - minced, I'm a big time-saver and always looking for ways to cut corners since I have 3 toddlers running around. Fresh is always best, but if you are also looking to cut corners try
- whole wheat wraps - if you happen to not have whole wheat wraps I have also tried flour tortillas in the past. If you use flour tortillas you need to layer 3 of them before rolling up to form the enchilada to be sure they don't break.
- bag of frozen corn or one 15 oz. can of no-salt added sweet corn
- reduced fat shredded cheese - I've use colby-jack, cheddar, or Mexican blend
How to make healthy enchiladas
Preheat oven to 425° and spray a deep pan with coconut cooking spray and set aside. Heat a medium sized non-stick skillet or cast iron skillet and add ground turkey. Cook until browned. Drain in a colander in the sink and leave it there until needed. Next, add the onion and garlic to the same skillet and cook for about 3 to 5 minutes or until garlic and onion are fragrant.
Then, stir in the crushed tomatoes and spices. Add the corn and stir to combine. Cook for another 5 minutes until corn is warm.
Lay out tortillas on a flat surface and sprinkle each with cheese. Spoon ground turkey mixture on top of the cheese then roll the tortillas and lay seam side down on prepared baking dish. Spoon the remaining ground turkey mixture on top creating a sauce. Then sprinkle with more cheese. Cover with foil and bake for 10 min.
Remove foil and bake for another 15 minutes. Serve with plain Greek yogurt and half an avocado.
Substitutions for this yummy recipe
Not into all the ingredients I've used above, no sweat, here are a few substitution ideas or even some extra add-ons you can toss right into your dish!
- black beans - this is a GREAT idea I'm using in my next enchilada recipe. Black beans are a great compliment to Mexican dishes. They are also rich in antioxidants, fiber, and protein.
- refried beans - another food idea that compliments Mexican dishes really well. Personally, I've never been a big fan of refried beans, but a lot of people are.
- brown rice or yellow rice - throw in some cooked rice for some added carbs. Brown rice is a good source of fiber and the rice I always use, but yellow rice just goes really well in Mexican dishes and has a ton of minerals.
- Beef or Ground Chicken - not a fan of ground turkey, swap it out with ground beef or ground chicken. If using ground beef, I recommend using lean ground beef with 95% protein and 5% fat.
- Want to keep it keto? - here is a fun swap for less carbs. Don't use the tortillas and make an enchilada bowl OR leave out the corn because yes corn has carbs OR you can try making these using my Cauliflower Egg Wraps!
Tips and FAQ's
You sure can! Make sure enchiladas are completely cooled off. Cover each with plastic wrap and then with foil tightly and place in freezer for up to 3 months.
Place in an airtight container and pop into fridge for 3 to 5 days.
Of course! Don't use the ground turkey and in place use two 15 oz cans of black beans drained and rinsed.
Other Mexican dishes you will also LOVE
If you give these enchiladas a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Easy Ground Turkey Enchiladas
- cast iron skillet
- cutting board
- paring knife
- 1 28oz can of crushed tomatoes
- ¼ cup white onion chopped
- 2 garlic cloves minced
- 1 tbsp chili powder
- ½ tbsp oregano
- 1 tbsp cumin
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tbsp onion powder
- ½ tbsp garlic powder
- 8 whole wheat wraps
- 1 lb ground turkey
- 1 bag frozen corn or one 15 oz can of corn (no-salt added)
- 2 cups reduced fat shredded cheddar or mexican blend
- plain greek yogurt for dipping
- avocado served on side
- coconut or avocado cooking spray
- Preheat oven to 425° and spray a deep baking dish with cooking spray and set aside. Heat a medium sized non-stick skillet or cast iron skillet to medium heat and add group turkey. Cook until browned. Drain in a colander and keep in sink until needed.
- Next, in the same skillet add onion and garlic and cook for about 3 to 5 minutes until onions are fragrant. Then add back in cooked ground turkey and stir to combine.
- Then, stir in crushed tomatoes and all spices. Add the corn and stir to combine. Cook for another 5 minutes until corn is warm.
- Lay tortillas on a flat surface to assemble. Sprinkle each with 1 tbsp of cheese then spoon about ¼ cup of the ground turkey mix on top of the cheese then roll up the tortilla and lay seam side down in the prepared baking dish.
- Spoon the remaining ground turkey mixture on top of the rolled tortillas and sprinkle with more cheese.
- Cover with foil and bake for 10 minutes. Remove from oven and remove foil. Bake for another 15 minutes. Serve with plain greek yogurt and avocado.