Name: Southwest Ground Turkey Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 pound ground turkey; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1 (15-ounce) can black beans, drained and rinsed; 1 (4-ounce) can diced green chiles; 1 1/2 cups enchilada sauce (homemade or store-bought); 6-8 flour or corn tortillas; 1 1/2 cups shredded Mexican blend cheese; Fresh cilantro and diced avocado for topping (optional)

Why You’ll Love Southwest Ground Turkey Enchiladas Recipe

It’s a lighter version of classic enchiladas, using lean ground turkey without sacrificing flavor.
It’s family-friendly and customizable — kids and adults alike can enjoy them.
They reheat beautifully, making them ideal for leftovers or meal prep.
The combination of beans, spices, tomatoes, and cheese makes each bite rich and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Avocado oil or olive oil
Medium yellow onion, diced
Garlic cloves, minced
Ground turkey
Chili powder
Ground cumin
Paprika
Garlic powder
Oregano
Kosher salt
Black pepper
Canned black beans, drained and rinsed
Canned fire-roasted diced tomatoes
Red enchilada sauce
Corn tortillas (or grain-free / flour tortillas, your choice)
Shredded Mexican cheese (or a dairy-free alternative)
Optional toppings: sliced radishes, pickled onion, avocado, sour cream (or vegan), cilantro, red onion, jalapeños

Directions

Preheat & prep baking dish.
Oven: 350 °F (about 175 °C). Spray a 9×13‑inch casserole dish with nonstick spray (or lightly grease).
Make the filling.
In a large skillet over medium heat, heat oil. Add diced onion, cook until softened. Add garlic and cook another minute.
Add ground turkey and spices (chili powder, cumin, paprika, garlic powder, oregano, salt, pepper). Cook, breaking up turkey, until no pink remains (about 5 minutes).
Stir in the drained black beans and diced fire-roasted tomatoes. Remove the mixture from heat.
Soften the tortillas.
To make the tortillas more pliable and prevent them from absorbing too much sauce:
- Option A: Brush tortillas with a bit of oil and bake or briefly fry each side (10 seconds).
- Option B (quicker): Stack tortillas, cover with a damp paper towel, microwave ~30 seconds on each side.
Assemble enchiladas.
Spread about ¼ cup of enchilada sauce across the bottom of the prepared baking dish.
Divide the turkey‑bean filling among tortillas, adding about 1 cup of shredded cheese among them. Roll each tortilla tightly, and place seam-side down in the dish.
Bake.
Pour remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top.
Bake in the oven for 20 minutes, until cheese is melted and bubbly. If the top is browning too fast, cover loosely with foil halfway.
Serve & garnish.
Once baked, top with your favorite garnishes — e.g. avocado, cilantro, pickled onion, sour cream, jalapeños — and serve warm.

Servings and timing

Servings: 4 people
Prep time: ~5 minutes
Cook time: ~25 minutes
Total time: ~30 minutes

Variations

Use ground chicken or ground beef instead of turkey (drain if needed).
Add more veggies (bell peppers, corn, zucchini) to the filling.
Use store-bought taco seasoning instead of individual spices.
Swap red enchilada sauce for green enchilada sauce for a different flavor profile.
For vegetarian or vegan: replace meat with roasted sweet potatoes or another plant substitute, and use vegan cheese or cashew‑based queso.
For gluten-free / grain-free: use corn tortillas or gluten-free/flour-free tortillas.

Storage/Reheating

To store: Place leftover enchiladas in an airtight container and refrigerate for up to 5 days.
To reheat: Warm in an oven (at ~350 °F) until heated through, or microwave individual portions.
To freeze: Let the casserole cool completely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating as above.

FAQs

What type of tortilla works best?

Corn tortillas are traditional and mild in flavor; you can also use flour tortillas or grain-free ones depending on dietary needs.

Can I use a different type of bean?

Yes — pinto beans or kidney beans can substitute for black beans, though texture and flavor will vary.

Can I make this dairy‑free or vegan?

Yes — omit the cheese and top with a vegan queso (cashew-based) or plant-based cheese.

How spicy is this dish?

Moderately spicy. You can adjust the heat by reducing chili powder or using mild enchilada sauce.

Can I make the filling ahead of time?

Absolutely. You can prepare the filling a day ahead, refrigerate it, and assemble/bake when ready.

What if my tortillas crack when rolling?

Warm or slightly toast them first to make them pliable. You can also roll more gently and avoid overfilling.

Can I scale this recipe up or down?

Yes, you can double or halve the quantities, adjusting baking dish size and number of tortillas accordingly.

Is it possible to make this gluten-free?

Yes — choose gluten-free enchilada sauce and corn or gluten-free tortillas.

How do I know when it’s done baking?

The cheese on top should be melted, bubbly, and slightly golden, and the dish should be heated through.

What are good side dishes to serve with this?

Mexican rice, a simple green salad, refried beans, tortilla chips, or a fresh corn salad pair nicely.

Conclusion

These Southwest Ground Turkey Enchiladas blend spice, beans, and lean protein into a comforting yet lighter dinner that’s quick to assemble and easy to customize. Whether you’re cooking for family, prepping ahead, or serving leftovers, they deliver satisfying flavor with flexibility. Let me know if you’d like a printable version, nutritional breakdown, or suggestions for side dishes!