Turkey Enchiladas
Turkey enchiladas made with pinto beans and ground turkey are a simple way to make healthy, delicious enchiladas at home.
We wanted to accomplish a few things with this ground turkey enchilada recipe. They need to be filled with rich Southwestern flavors that hit the sweet spot for enchiladas by balancing heat, texture, and flavor.
They needed to be simple to make and have an earthy richness to the sauce, with a filling that complemented the creaminess of the cheese. We also wanted them to be more than comfort food by incorporating pinto beans to make them healthier and more sustainable.
Turkey Enchilada Ingredients
One of the best things about turkey in general, and ground turkey in particular, is how versatile it is as a protein. Ground turkey has the unique ability to be incredibly lean while adapting to a wide variety of flavors and cooking styles without ever drying out.
This versatility means there are hundreds of different ways to make this dish. What sets this recipe apart and makes some of the best enchiladas we’ve ever had, is we’ve chosen simple ingredients that work with that versatility to create a dish with complex flavors and intriguing textures.
The secret to great turkey enchiladas is to make sure that every bite balances the heat from the chilies and peppers with the richness of the sauce along with the texture and flavors from the filling that comes together under a crown of melted cheese.
Turkey – This recipe focuses on ground turkey, which browns up nicely and absorbs the flavors from the red enchilada sauce and other spices.
When it comes to leftover turkey, especially from Thanksgiving, this recipe will work. Still, we’d recommend substituting the leftover turkey for the shredded chicken in this Shredded Chicken Enchiladas with Creamy Salsa Verde recipe. The creamy salsa verde is the perfect complement to large hunks of leftover turkey, especially if the turkey was smoked.
Tortillas – We recommend using 8-inch flour tortillas for this recipe. The advantage of using slightly larger flour tortillas is that it only takes 1 to 2 enchiladas to make a serving versus 2 to 3 per serving with 6-inch flour or corn tortillas. It also allows the tortillas to be folded over, keeping everything inside and the focus on the turkey filling.
This recipe works well with corn tortillas, which should be lightly toasted in a nonstick pan before being filled and rolled. For a deeper look at the pros and cons of flour vs. corn tortillas, read our deep dive into How to Make Enchiladas.
Red Enchilada Sauce – The best red enchilada sauces balance the heat from the ground chilies with the other spices to provide depth and complexity. A good sauce should also have some thickness and viscosity to it so it infuses the tortillas and the filling with flavor without turning everything soupy.
The simplest way to elevate this dish is to make your own sauce. This recipe for Red Enchilada Sauce only takes 30 minutes to make, is far superior to any canned sauce, and doubles as a taco sauce and soup base. The versatility of this homemade enchilada sauce means it can be used with a wide range of ingredients and is particularly good at elevating Beef Enchiladas.
Pinto Beans – The flavor and texture of the pinto beans are a natural pairing for the ground turkey. Black beans are a good substitute but will stand out a little more in the final dish. The beans should be drained to help maintain the right consistency in the filling.
Peppers, Chilies & Onion – To add texture and flavor, this recipe uses fresh poblano peppers and red onion with roasted green chilies. The poblano and red onion add freshness and crunch. Roasted green chilies are one of the simplest ways to add southwestern flavors to a dish without adding a lot of heat.
Cheese – There are a lot of different options when it comes to cheese. After testing several variations, we settled on a cheese mixture of crumbled queso fresco and shredded monetary jack.
Together they have a nice combination of meltiness and crumbliness, providing some variety from bite to bite. A shredded Mexican cheese blend can be substituted with very little change in the final dish.
Enchilada Seasoning – To give the filling those earthy Southwestern flavors, use chili powder as a base, along with Mexican oregano, which has distinctive herb notes, cumin to add some bite, and garlic powder, along with salt and pepper.
If you prefer spicier enchiladas, the simplest way to add some heat without changing the underlying flavors is to add cayenne pepper or ground chipotle a half teaspoon at a time. For even more heat, add some diced jalapeño pepper.
Toppings
There are lots of different ways to top turkey enchiladas. The most common is a dollop of sour cream or guacamole on top. Other options include crema fresca, light minced fresh cilantro, red onion, diced cherry tomatoes, or the tops of green onions.
This recipe adds some freshness and balance by dicing up some avocado and mixing it with red onion and cilantro that has been mixed with a bit of lime juice. The creaminess of the avocado and the crunch of the red onion provides a nice contrast to the cheesy enchiladas.
Making Ground Turkey Enchiladas
The simplest way to bring everything together is to think of the process as a little assembly line that works much easier if all the ingredients are gathered before assembly starts. Once the ingredients are all in hand, assembling each little package only takes a few steps.
For more tips and techniques, read our complete guide on How to Make Enchiladas.
Making the Filling
To make the filling, start by sauteeing the onion, poblano pepper, and green chilies in a little oil before adding the ground turkey. A tip when browning turkey is to cover it when it first goes in the pan for a minute or two before breaking it up with a wooden spoon. It’s much easier to break up once it’s started to brown.
To ensure the filling doesn’t dry out, mix the spices with some enchilada sauce and a little water to create a bit of a slurry. After the turkey has finished browning and any excess liquid has been drained, add the slurry and the beans to the turkey and let it simmer over low heat for 7 to 10 minutes, stirring occasionally.
As the liquid reduces, it will infuse the meat and beans creating a tasty sauce. Once the filling has finished cooking, the heat can be turned off during assembly.
Assembling Enchiladas
There are three different ways to assemble enchiladas. They can be rolled, which is the traditional method and the best choice when using corn tortillas. They can be stacked, which creates more of an enchilada casserole. They also can be folded, which is the method used here.
The advantage of folding the tortillas is that by tucking the edges in and folding them over, they become an excellent package that keeps the enchilada filling inside and makes it easier to fit more of them in the pan. Eight of these fit into a 9-by-13-inch baking dish.
Once the turkey mixture has finished cooking, the tortillas have been warmed, and the baking dish has been prepared, the enchiladas can be assembled.
- Place a scoop of the filling in the center of the tortilla and top it with cheese.
- Fold the tortilla over the filling and pull back on the top to consolidate the filling.
- Fold the edges towards the center of the tortilla and flip the package over, sealing the filling inside.
- Place the enchilada with the folded side down in a prepared baking dish.
This method works well with larger flour tortillas. When using smaller flour or corn tortillas, simply place some of the filling in the middle of the tortilla and roll it up.
Baking
To keep the enchiladas from sticking to the bottom of the baking dish, spray it with a nonstick cooking spray. Cover the bottom of the pan with a thin layer of enchilada sauce.
Once the casserole dish has been filled, top them with the remaining sauce and cheese before baking them in a 350℉ (177℃) oven for 20 to 25 minutes. They don’t need much time in the oven since everything has already been cooked.
The baked enchiladas are done when the cheese on top begins to turn a light golden brown. It’s a good idea to let them rest for a few minutes before serving to let them cool a bit. During testing, we found that glass baking dishes work better for this recipe than metal baking pans due to their ability to retain heat.
Storing & Reheating
The filling can be made several days ahead of time. The enchiladas themselves should be assembled right before they are baked and served. The avocado topping should be made as close to serving time as possible to prevent it from starting to brown.
Leftovers will keep in an airtight container for 4 to 6 days in the refrigerator. Leftovers should be reheated in a 350℉ (177℃) oven for 12 to 16 minutes.
A tip when reheating is to place them on a baking sheet and sprinkle some additional cheese on top. Using a baking sheet or a plate will help some of the moisture escape so they’re not soggy after sitting in the fridge. Adding some fresh cheese helps them look and taste like they were cooked for the first time.
Leftover enchiladas will keep in the freezer for 3 to 4 months if they are placed in a freezer-safe container and defrosted in the refrigerator before being baked.
What to Serve with Turkey Enchiladas
Turkey enchiladas are a great dish to serve for lunch or a tasty dinner. This delicious recipe can easily be doubled or tripled to feed large groups or for dinner parties. For more ideas, check out Our Favorite Enchilada Recipes.
A few of our favorite side dishes that pair well with this dish include Instant Pot Mexican Rice, Pinto Beans with Dried Chilies that can also be used for the filling, and fresh Homemade Guacamole served with crunchy tortilla chips.
When it comes to drinks, there’s nothing better than some smokey Mezcal Margaritas made with fresh Sour Mix or a tray of refreshing Cuba Librés and a pitcher of ice-cold Fresh Squeezed Lemonade.
Ingredients
- 1 lb ground turkey
- 1 16 oz can pinto beans, drained
- 1 cup red onion, diced
- 1 cup poblano pepper, diced
- 4 oz roasted green chilis, drained & diced
- 20 – 24 oz red enchilada sauce
- 8 10-inch flour tortillas
- 2 cups Monterey jack cheese, shredded
- 1 cup queso fresco, crumbled
- 1/3 cup cilantro, lightly chopped
Enchilada Seasoning
- 1/4 cup enchilada sauce
- 1/4 cup water
- 1 tsp chili powder
- 1 tsp Mexican Oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp Kosher salt
- 1/2 tsp black pepper
Topping (optional)
- 1 avocado, diced
- 1/3 cup red onion, minced
- 1/3 cup cilantro, lightly chopped
- 1 tsp lime juice
Instructions
- Sauté the red onion, poblano, and roasted green chilis in a little oil for a couple of minutes. Add in the ground turkey, and stir it regularly to break it into small bits as it browns.1 cup red onion, 1 cup poblano pepper, 4 oz roasted green chilis, 1 lb ground turkey
- While the turkey is browning, mix the sauce, water, garlic powder, chili powder, cumin, salt, and pepper in a small bowl.1/4 cup enchilada sauce, 1/4 cup water, 1 tsp chili powder, 1 tsp Mexican Oregano, 1/2 tsp garlic powder, 1/2 tsp cumin, 1 tsp Kosher salt, 1/2 tsp black pepper
- Combine the shredded Monterey jack cheese with the crumbled queso fresca.2 cups Monterey jack cheese, 1 cup queso fresco
- Once the ground turkey has finished browning, drain any extra liquid, and turn the heat down to a low simmer.
- Add the enchilada seasoning and beans, and cook uncovered over low heat for 5 to 10 minutes, stirring occasionally, to incorporate the flavors.1 16 oz can pinto beans
MAKING THE ENCHILADAS
- Lightly spray the bottom of a baking dish with cooking spray and pour enough sauce to coat the bottom of the baking dish.
- Warm the tortillas in the microwave for 30 to 40 seconds. The tortillas should be warm enough that they’re pliable.8 10-inch flour tortillas
- Scoop approximately 3/4 of a cup of filling into the center of a tortilla, and sprinkle on approximately 1/4 cup of the cheese mixture. Fold the tortilla over the top and pull it back, tucking in the sides before flipping it over.
- Place the filled tortillas folded side down in the pan.
- Once the pan is filled up, pour the remainder of the sauce over the top, sprinkle on the rest of the cheese, followed by the cilantro.20 – 24 oz red enchilada sauce, 1/3 cup cilantro
- Bake in a 350℉ (177℃) oven for 20 to 25 minutes. The enchiladas are done when the cheese has melted and is just starting to turn a golden brown.
- Top the enchiladas with the diced avocado mixture.1 avocado, 1/3 cup red onion, 1/3 cup cilantro, 1 tsp lime juice
Notes
Recommended Equipment
Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
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