Easy Ground Turkey Enchiladas

ground turkey enchiladas topped with sliced avocado in a deep dish on a white wooden table

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.

Course dinner

Cuisine Mexican

Diet Low Fat

Prep Time 15

Cook Time 25

Total Time 40

Servings enchiladas

Calories 142kcal

Author Jillian Schneider

Equipment

cast iron skillet
cutting board
paring knife
colander

Ingredients

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

Instructions

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.

Notes

How can my kids help?

Have them measure out all the ingredients :)

Place in an airtight container and pop into fridge for 3 to 5 days. To freeze, 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.

Nutrition